We always have a dish of our smoky hot vegan beans ready to eat in the fridge. So deliciously simple and Ideal for those days you just cant be bothered to cook. They’re incredible hot or cold for brunch, lunch  or dinner. Serve simply, with buttered sourdough, or for brunch with poached eggs and bacon, but our favourite is with a steaming jacket potato doused in salty butter. 

Vegan/ Gluten free

Ingredients

• 500kg dried haricot beans, rinsed and soaked overnight.
• 1 tsp Rapeseed oil
• 1 medium onion, diced fine
• 1 tbsp tomato ketchup
• 1 tbsp black treacle
• 2 tbsps maple syrup
• 2 tbsps Chipotle / Pineapple / Garlic sauce
• 2 tsp smoked paprika
• 2 tbsps soy sauce
• 2 tsp sea salt
• ½ tsp black pepper
• 4 cups of water

Method

1. Place the beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
2. Preheat an oven to 190°.
3. Mix the ketchup, maple syrup, treacle, Chorrito Sauce sauce, soy sauce, salt & pepper, in a small bowl; set aside.
4. Once the beans have simmered for 1 hour, drain, and reserve the cooking liquid.
5. Add a rapeseed oil to a heavy bottomed casserole dish and stir in the chopped onion, cook on a low have until onions have softened,
6. Add the Paprika and cook for 30 seconds.
7. Add the beans and stir in the pre prepared sauce, cook for 3 mins
8. Stir enough of the reserved cooking liquid, so the sauce covers the beans by 1/4 inch.
9. Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 95 degrees° and cook 6 hours +. Stir the beans after they have cooked for 3 hours. Once the beans are tender and the sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes
10. Serve, simply with crusty buttered sourdough, or for brunch with poached eggs and Bacon. But our standout favourite here at Chorrito is with a steaming jacket potato doused in salty butter.