Slow Cooker BBQ Beans with Chorizo

These beans are an absolutely delicious dish as a stand alone on top of a jacket potato or even toast, but they are a great side dish too and one that I often make if we're having any kind of fried or baked chicken. 

The fact that they are made in the slow cooker with no need for any faff too, makes them an absolute winner in my eyes; ideal for midweek when time is often short and any shortcuts are golden.  The smoky BBQ aroma will fill your home while they're cooking too, it's an inviting smell to welcome you home after work or school believe me.

They are made mostly from store cupboard essentials too and if you want them as a vegetarian option instead, simply omit from including the chorizo.

The below is a generous portion for a side - enough to serve x6 people. 

Slow Cooker BBQ Beans with Chorizo

Here's how:

• x1 tin of red kidney beans
• x1 tin butterbeans
• x1 tin chopped tomatoes
• x1 red onion
• x1 clove of garlic
• x1 tbsp chipotle paste
• x1 tbsp tomato puree
• 70g cooking chorizo
• 1 tbsp balsamic vinegar
• 1 tsp dried rosemary
• Pinch of salt and black pepper
• Water

The only slightly laborious task in preparing these BBQ beans is to finely dice the red onion, mince the garlic and chop up the chorizo into small pieces and add to the slow cooker.

Now add the rest of the above ingredients, and using one of the empty tins, fill that one third of the way with cold water and add to the mix.Give a good stir.

Pop the lid on and then place on the appropriate setting for your slow cooker, I use a Crockpot and use setting 2 for four hours and there is no need to stir during cooking.Enjoy!