Chorizo and bean hotpot

    (4)
    30 min

    A warm casserole of sausages, baked beans and vegetables makes a hearty, satisfying meal on a chilly evening.


    11 people made this

    Ingredients
    Serves: 4 

    • 1 tablespoon oil
    • 1 onion, finely chopped
    • 2 carrots, finely chopped
    • 1 yellow pepper, cubed
    • 2 celery sticks, finely chopped
    • 75g chorizo, cubed
    • 400ml chicken stock
    • 1 (400g) tin baked beans
    • 40g chopped sun-dried tomatoes
    • 1 teaspoon dried thyme
    • 1 teaspoon paprika
    • 350g hot dogs, sliced
    • 75g fresh white breadcrumbs
    • 1 tablespoon chopped parsley
    • 1 tablespoon oil

    Method
    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Heat oil in a large casserole pot or heavy-based pan; stir in onion, carrots, yellow pepper, celery and chorizo and cook for 5 minutes, stirring occasionally, until softened and lightly browned.
    2. Add 400ml chicken stock, baked beans, sun-dried tomatoes, dried thyme and paprika; simmer for 15 minutes.
    3. Stir in sliced hot dogs and simmer for 2 minutes.
    4. Mix breadcrumbs, chopped parsley and 1 tablespoon oil in a bowl; scatter on top of stew and brown under a hot grill for 4 to 5 minutes, until golden and crisp.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (6)

    Babyki
    by
    3

    This was so simple to make and really tasty. I left out the celery as I don't like it, and used vegetable stock instead of chicken. I also left off the breadcrumb topping and just had it like a big stew. I would say it went down very well judging by the empty plates and being asked to make it again!  -  24 Nov 2011

    by
    2

    Used different ingredients. I used parsnip (chopped up into small cubes) just to use up one I had in the fridge, and sub'd cherry tomatoes for sun dried.  -  18 Mar 2010

    by
    1

    Made it vegetarian. Leave out the sausage and use a smoked tofu product, or a sausage sub like taifun's Wiener/Frankfurters.  -  18 Mar 2010