The Best Baked Beans Recipes From All Over The World

This Spanish creation has to be one of the best baked beans recipes that I've ever tasted. At first I didn't think is was going to be such a great accompaniment to barbecue food but the more I tried it out on my fellow diners, the more convinced I've become.

It's not the sweet and sour barbecue taste that prevails. Yes there is sweet and this comes from the “morcilla” or blood sausage (boudin) and the other flavor is spice and this comes with the addition of that great Spanish sausage, chorizo.

The proper name for this is cocido de montaña or mountain stew and it's big in the Northern regions of Cantabria and Asturias. Technically I guess to make the authentic stew you'd have to use Asturian beans or fabadas de Asturias but I substituted butter beans without any real trouble.

Given the final color of the stew you'd expect there to be tomatoes in the list of ingredients but there isn't. In fact when I first made it I was really concerned because it didn't look the right color when I put all the ingredients together but after a couple hours of cooking, the color and the texture came right to the fore.

Excited about preparing this? Well I might be about to rain on your parade because before you start you've got to soak the beans overnight – sorry.

Ingredients:-

• 500g dried butter beans
• 150g or 6oz chorizo
• 150g or 6oz morcilla
• 1 onion chopped
• 2 cloves garlic peeled and chopped
• 5 garlic cloves peeled only
• Half a teaspoon pimenton (smoked paprika)
• 2 pints chicken stock

Method:-

In a Dutch oven or large pan, soak the beans overnight and change the water. Cover the beans with fresh and bring the beans to the boil. You'll notice that when the water comes to the boil that a layer of of “foam” forms on the top of the water, pour the beans into a colander, rinse and then throw them back into the pan.

Add the chopped onion, slice the chorizo and morcilla and add these together with all the other ingredients. Now cover the beans with the chicken stock and cook the stew for a couple of hours over a gentle fire of low heat on the stove top.

You're looking for a thick consistency to the sauce so if it looks a little runny then remove the lid to the pan for the final 30 minutes of cooking.

Don't worry if the morcilla disintegrates, that's all part of making on of the best baked beans recipes on the planet!

See Also:-

The Easiest Barbecue Baked Beans Recipes
Traditional Homemade Barbecue Baked Beans Recipe
Keri's Hog-Apple Baked Beans
John Roemer's Classic Baked Beans Recipe

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