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!

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