Gog Magog Beans with Chorizo

by Nick Saltmarsh February 01, 2015

This rich and satisfying dish was inspired by Leon's Butterbean and Chorizo Tapa, replacing the Butterbeans with our large white (and buttery!) Gog Magog Beans but any dried bean of the Phaseolus coccineus species, commonly known as runner beans in the UK, will work well.

Serves: 4

Ingredients

200g dried Runner Beans such as Scarlet Runners or Gog Magog Beans
2 tbsp Olive Oil
200g Chorizo Sausage
4 cloves Garlic
1 medium Onion
1 medium Carrot
2 sticks Celery
1 x 400g tin Chopped Tomatoes
2 Bay Leaves
Zest of 1 Orange
500ml Stock
Bunch of Thyme

Method

Soak the beans overnight, rinse, place in a pan and cover with plenty of cold water. Bring to boil and boil for 10 minutes. Reduce the heat, cover and simmer for around 45 minutes until tender but not too soft. Drain the beans and set aside.
Heat the oil in a large saucepan, add the chorizo sausage and cook until it starts to brown.
Add the garlic, onions, carrot and celery, cover and cook over a low heat for 10 minutes.
Add the tinned tomatoes and simmer for a further 15 minutes.
Add the beans, stock, bay leaves, orange zest and thyme.
Cover and place in an oven at 160°>C / 300°F for 1½ to 2 hours.
Leave to rest - or serve immediately if you can't wait!

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Author: Anna Warden Baking Crackers Fava Bean Flour Flour Gluten Free Recipe Snack Vegan Vegetarian

Fava Bean Crackers

June 23, 2026

These crisp, golden crackers are incredibly addictive, naturally vegan, and gluten-free. Infused with aromatic fennel seeds, warm chilli flakes, and flaky sea salt, they make the perfect partner for a myriad of dips, cheese boards, or simply enjoyed on their own.

Flageolet Bean Stuffed Leeks with Orange and Caper Crumb.

Author: Eden Owen-Jones Beans Flageolet Beans Pulses Supper Vegan Vegetarian

Flageolet Stuffed Leeks with Orange and Caper Crumb

June 17, 2026

This elegant dish brings together creamy flageolet beans, sweet caramelised leeks, and citrusy, briny notes from a crisp orange and caper crumb. Rolled in tender leek leaves and baked in a rich stock and splash of Marsala, the result is a vibrant, comforting dish that’s equally suited to a dinner party or a wholesome midweek meal. It can be served warm or at room temperature, and pairs beautifully with a simple salad.

Persian-Inspired Black Bean and Herb Stew

Author: Eden Owen-Jones Beans Middle Eastern Pulses Stews Supper Vegetarian

Persian Black Bean & Herb Stew

June 17, 2026

This rich, deeply aromatic stew takes its inspiration from Persian herb-based dishes like ghormeh sabzi, with an earthy blend of black beans, fresh herbs, and warm spices. The sweetness of fried dates and the tang of preserved lemon add layers of complexity, making it a fragrant and comforting dish perfect for cooler evenings. Serve it with steamed rice or crusty bread to soak up every last spoonful.

Looking for our trade website?

Spill the beans!

Get in touch at hello@hodmedods.co.uk or 01986 467567

Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.

For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.

By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.

Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.