Chorizo has the magical ability to elevate any ordinary dish to a scrumptious delight, as exemplified by these Breakfast Chorizo Baked Beans on Toast – a true classic!
In Australia and the UK, baked beans have become a staple breakfast food, and in fact, they’re enjoyed for lunch and dinner as well. During my university days, I survived on a steady diet of baked beans, pouring them onto toast and microwaving for a quick and budget-friendly meal. It’s almost a rite of passage for university students – making the most of canned baked beans and tuna on rice to save money for other pleasures, like beer.
As I’ve matured into adulthood, my canned baked beans consumption has dwindled. Not because I’ve become snobbish about food, but rather because I’ve had the opportunity to try the real homemade version of baked beans. Once you’ve tasted the slow-cooked, meaty, and smoky flavors infused into the sauce, it’s hard to go back to the canned variety. While I’ve relished canned beans during my travels in remote parts of Australia, where food was a luxury, it’s a different story when I have the chance to enjoy homemade baked beans.
Now, this particular recipe I’m sharing is slightly different – it doesn’t require hours of slow cooking or a hock or speck. Instead, it can be ready in about 15 minutes, thanks to the flavorful chorizo minced and cooked with the beans, providing that delightful oomph to the dish.
And a bit of food trivia for you – these baked beans are of the UK/Australian style, traditionally enjoyed as a breakfast dish, unlike the American style, which features a thick and syrupy sauce often made with molasses and typically served as a side for barbecue feasts. Both versions are delicious, just different in their own right.
By the way, have you ever wondered why they are called “baked beans” when they aren’t actually baked? It’s a puzzling culinary mystery!
Wishing you a delightful weekend ahead!
