Thyme Infused Baked Beans with Chorizo & Twice Smoked Ham

I detest baked beans. Well at least, baked beans that come from a can. Yuk!  An even worse, canned spaghetti. Slimy, salty and detestable, i will not touch the stuff. And don't be fooled into thinking that this is just some food snobbery! I happily sit down to canned soups and even (gasp) canned Bolognese sauce (which i secretly adore shh!).

However, home made baked beans are a thing of fuzzy, comforting joy. Rich and satisfying, with smoky meats and perfectly tender beans, they are something everyone should make on a cold winter's day. This version is perhaps a little extravagant, but you could replace the meats with just ham or bacon and still have a delicious dinner.

Ingredients (Serve 3)

• 1 cup dried harricot beans 
• 2 short rashers bacon
• 1 chorizo
• 100gm gypsy ham
• 2 sprigs thyme
• 2 cloves garlic
• 1 medium onion
• 1 tbsp tomato paste
• 1 tbsp butter
• 1 tbsp olive oil
• 2 tbsp fresh parsley
• 4 tbsp white wine
• pepper to taste

Method

Soak the dried beans overnight in water

Place in a pot with thyme, garlic and the sliced onion. Cover with water and bring to the boil

Reduce heat and simmer for 1 hour.
Drain and pick out the onion and thyme.

Cut the bacon and ham into strips and slice the chorizo into coins.

Heat the olive oil in a saucepan over medium heat and add the bacon.
Saute for 1 minute.

Add the chorizo and ham and saute for a further 2 minutes.

Add the white wine, beans and tomato paste and cook for a further 5 minutes.

Stir through the butter and parsley and season to taste with pepper.

Serve with crusty bread.