Smoky BBQ Cheesy Chorizo Beans
with Garlic Ciabatta, Sweet Potato and Red Onion
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Sulphites
- Cereals containing gluten
- Rye
- May contain traces of allergens
- Milk
A potluck side made a main meal! This hearty American dish is usually found at barbeques and potluck occasions, smoky with chorizo and BBQ sauce and lightly spiced. Top with cheeses and serve with garlic bread for a comforting bowl of flavour.
Ingredients
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
50 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
1 unit(s)
Carrot
1 unit(s)
Sweet Potato
1 unit(s)
Red Onion
3 unit(s)
Garlic Clove
90 grams
Diced Chorizo
(Contains: Milk)
1 sachet(s)
Central American Style Spice Mix
1 carton(s)
Borlotti Beans
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
32 grams
BBQ Sauce
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
1.5 tbsp
Olive Oil for the Garlic Bread
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the ciabattas. Grate the Cheddar cheese.
Trim the carrot, then coarsely grate (no need to peel). Chop the sweet potatoes into 1cm chunks (no need to peel).
Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).
Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chorizo, onion and carrot and season with salt and pepper. Fry until starting to soften, 5-6 mins.
Once the veg has softened, add the Central American style spice mix and a third of the garlic. Fry until fragrant, 1 min more.
Add in the borlotti beans and the liquid from the carton, passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.
Bring to a boil, then lower the heat and simmer until the beans are tender and the sauce has thickened, stirring occasionally, 6-7 mins.
Meanwhile, lay the ciabatta halves onto a baking tray, cut-side up.
Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
Bake the bread on the top shelf of your oven until golden, 4-5 mins.
Once the beans have thickened, stir in the BBQ sauce and half the Cheddar cheese until melted and combined. Remove from the heat.
Taste and season with salt and pepper if you feel it needs it.
Once cooked, halve the ciabattas diagonally.
When everything's ready, share the BBQ beans and sweet potato between serving bowls.
Crumble over Greek style salad cheese and sprinkle on the remaining Cheddar.
Serve with the garlic bread on the side for dipping and scooping to finish.
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