Smoky Baked Bean & Chorizo Dip
Smoky Baked Bean & Chorizo Dip
A warm, hearty dip loaded with chorizo and baked beans, the kind of thing you make once and wish you'd doubled.
Prep time: 10 minutes
Cook time: 20 minutes
Total: 30 minutes
Ingredients
1 chorizo sausage (diced small)
1 small onion (diced)
2 garlic cloves (crushed)
1 tsp smoked paprika
1 tbsp tomato paste
400g tin baked beans (or cannellini beans in tomato sauce)
½ cup grated tasty cheese
2 tbsp sour cream (plus extra to serve)
fresh chives or parsley to garnish
Method
Cook the chorizo
Heat a frying pan over medium heat, no oil needed as the chorizo releases its own. Cook for 4 to 5 minutes until golden and crisp. Set half aside for topping later and leave the rest in the pan.
Build the base
Add the onion to the pan and cook for 4 minutes until soft, then add the garlic and smoked paprika and cook for a further minute.
Add the beans
Stir in the tomato paste and baked beans, and simmer for 5 minutes until slightly thickened. Stir through the sour cream.
Bake it
Transfer to a small baking dish, top with the grated cheese and reserved chorizo, and bake at 200°C for 10 minutes, or until the cheese is melted and bubbling.
Serve
Finish with a dollop of sour cream and fresh chives, and serve hot straight from the dish with a big bowl of Sonora Corn Chips for scooping.