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Monday, 30 January 2012

More 'Bilbao' than Boston Baked Beans!

I seem to have established a bit of a reputation for comfort food. Until I started blogging I don't think I realised just how much I like warming stews and casseroles, bakes, crumbles and pies.  Not wanting to disappoint my followers, here is another one!  It started out as Boston Baked Beans but as I had no belly pork as per the recipe, I subsituted the spicy chorizo sausage which was in my fridge, so the dish moved continent and ended up in sunny Spain.

I'm entering this for Slow Sunday on Karen's blog 'Lavender and Lovage'

Bilbao Baked Beans with roasted roots
350g dried cannellini beans, soaked overnight and drained
1 tbsp sunflower oil
1 large onion, peeled and sliced
4 sticks celery, sliced
200g chorizo sausage, cut into chunks OR 200g Quorn Meatballs
1 x 200g can tomatoes
2 tbsp tomato puree
1 tbsp molasses or  black treacle
1 tsp mustard powder
600ml chicken stock

Roasted Roots
4 parsnips, peeled and cut into chunks
4 carrots, peeled and cut into chunks
1 small swede, peeled and cut into chunks
2 tbsp 'Do me a Flavour'  Roast Parsnip Seasoning (optional)
2 tbsp sunflower oil

1. Bring the beans to the boil in a pan of fresh unsalted water.  Cook them for an hour until tender but not mushy.

2. Put 2 tbsp sunflower oil in a roasting tin add the chopped veg and the seasoning, if using.  Mix together and roast in the oven at 200C for 40 - 50 minutes.  The swede I had was using wasn't cooking very well, so after about 30 minutes, I covered the tin with foil and cooked it for about 20 more minutes, then uncovered to finish it off for 5 minutes.

3. While the roots are roasting, make the bean dish, put 1 tbsp of sunflower oil in a pan and add the onion and celery, cook gently until starting to soften then add the chorizo chunks, or quorn meatballs (you might want to add half a teaspoon of smoked paprika if you are using the quorn) and stir around until the onion and celery start to take on the colour of the chorizo.

4. Add the beans, the tomatoes, tomato puree, molasses or treacle, mustard and stock.
5. Cover the casserole and cook in a preheated oven (160C) for 1hr 30 minutes.  Add the roasted root vegetables to the casserole and cook for another 30 minutes.

This dish is quite a long way from either Boston or Bilbao but was inspired by both, and also by what I needed to use up from the fridge!

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At 30 January 2012 at 09:33 , Blogger Unknown said...

don't ever apologise for cooking wonderful food... this stuff is my absolute favourite kind of food, what an excellent and delicious stew... love what chorizo does to any stew... those flavours must be incredible... mouth watering!

At 30 January 2012 at 11:52 , Blogger GratefulPrayerThankfulHeart said...

I wish your dish ended up in my neck of the woods as it does look so delicious and comforting! :)

At 30 January 2012 at 18:01 , Blogger Chele said...

Hubby will love this one Boston style or not lol

At 30 January 2012 at 21:31 , Anonymous Helen @ Fuss Free Flavours said...

How delicious. I am always looking for great ideas to use up the swede glut. I usually leave them at the fruit & veg co-op each week as i am SO fed up of them!

(the word verification is Sweda!)

At 30 January 2012 at 21:44 , Blogger Caroline Taylor said...

Brilliant food. Definitely Sunday comfort food, can't imagine anything better, especially with the chorizo.

At 31 January 2012 at 07:45 , Anonymous thelittleloaf said...

This looks like the perfect winter warmer - could happily tuck into a bowl now and it's breakfast time!

At 31 January 2012 at 18:46 , Anonymous Laura@howtocookgoodfood said...

What a perfect dish for now. I think the chorizo works so well and the photos go to prove it! Great post :-)

At 31 January 2012 at 19:35 , Blogger Hannah said...

There is nothing better than comfort foods - I'm just the same!

Your stew looks fab and I hadn't seen the seasoning before.

At 31 January 2012 at 21:03 , Blogger Karen S Booth said...

THAT, Janice, that looks FABULOUS! As soon as I post the Slow Sunday page next Sunday, I will let you know and you can add this! You can then add ANYTHING comforting on that oage throughout the month! LOVELY dish and JUST my kind of food!

At 31 January 2012 at 21:39 , Anonymous Corina said...

I love comfort food too - especially at this time of year. This looks delicious. I love the combination of chorizo and beans.

At 1 February 2012 at 17:15 , Anonymous Jill Colonna said...

Janice, I love this - perfect for this freezing weather just now! Can smell it bubbling away and with the spicy chorizo? Fabulous - also love the molasses. The family will lap this one up!

At 1 February 2012 at 23:06 , Blogger Baking Addict said...

Love your 'Bilbao' version of boston baked beans :) Winter is definitely the time for comfort food so keep those recipes coming!

At 4 February 2012 at 08:45 , Blogger Francesca said...

Looks yum. I think I might make that for lunch today. Just the thing, with snow on the way!

At 5 February 2012 at 01:57 , Blogger Jacqueline Meldrum said...

I'll have to try a veggie version of these Janice. Didn't know they were called Bilbao.

At 5 February 2012 at 15:48 , Blogger Janice said...

Jac - I made that bit up! ;)

At 5 February 2012 at 20:22 , Anonymous Cakeboule said...

That does look good - might have to try that in my slow cooker I think. Got to prepare ahead!


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