Farmersgirl Kitchen

More ‘Bilbao’ than Boston Baked Beans!

Uncategorized | January 30, 2012 | By

I seem to have established a bit of a reputation for comfort food. Until I started blogging I don’t think I realised just how much I like warming stews and casseroles, bakes, crumbles and pies.  Not wanting to disappoint my followers, here is another one!  It started out as Boston Baked Beans but as I had no belly pork as per the recipe, I subsituted the spicy chorizo sausage which was in my fridge, so the dish moved continent and ended up in sunny Spain.

I’m entering this for Slow Sunday on Karen’s blog ‘Lavender and Lovage’

Bilbao Baked Beans with roasted roots

350g dried cannellini beans, soaked overnight and drained
1 tbsp sunflower oil
1 large onion, peeled and sliced
4 sticks celery, sliced
200g chorizo sausage, cut into chunks OR 200g Quorn Meatballs
1 x 200g can tomatoes
2 tbsp tomato puree
1 tbsp molasses or  black treacle
1 tsp mustard powder
600ml chicken stock
Roasted Roots
4 parsnips, peeled and cut into chunks
4 carrots, peeled and cut into chunks
1 small swede, peeled and cut into chunks
2 tbsp ‘Do me a Flavour’  Roast Parsnip Seasoning (optional)
2 tbsp sunflower oil
1. Bring the beans to the boil in a pan of fresh unsalted water.  Cook them for an hour until tender but not mushy.
2. Put 2 tbsp sunflower oil in a roasting tin add the chopped veg and the seasoning, if using.  Mix together and roast in the oven at 200C for 40 – 50 minutes.  The swede I had was using wasn’t cooking very well, so after about 30 minutes, I covered the tin with foil and cooked it for about 20 more minutes, then uncovered to finish it off for 5 minutes.
3. While the roots are roasting, make the bean dish, put 1 tbsp of sunflower oil in a pan and add the onion and celery, cook gently until starting to soften then add the chorizo chunks, or quorn meatballs (you might want to add half a teaspoon of smoked paprika if you are using the quorn) and stir around until the onion and celery start to take on the colour of the chorizo.
4. Add the beans, the tomatoes, tomato puree, molasses or treacle, mustard and stock.
5. Cover the casserole and cook in a preheated oven (160C) for 1hr 30 minutes.  Add the roasted root vegetables to the casserole and cook for another 30 minutes.
This dish is quite a long way from either Boston or Bilbao but was inspired by both, and also by what I needed to use up from the fridge!


  1. Leave a Reply

    Dom at Belleau Kitchen
    January 30, 2012

    don't ever apologise for cooking wonderful food… this stuff is my absolute favourite kind of food, what an excellent and delicious stew… love what chorizo does to any stew… those flavours must be incredible… mouth watering!

  2. Leave a Reply

    January 30, 2012

    I wish your dish ended up in my neck of the woods as it does look so delicious and comforting! 🙂

  3. Leave a Reply

    Helen @ Fuss Free Flavours
    January 30, 2012

    How delicious. I am always looking for great ideas to use up the swede glut. I usually leave them at the fruit & veg co-op each week as i am SO fed up of them!

    (the word verification is Sweda!)

  4. Leave a Reply

    All That I'm Eating
    January 30, 2012

    Brilliant food. Definitely Sunday comfort food, can't imagine anything better, especially with the chorizo.

  5. Leave a Reply

    January 31, 2012

    This looks like the perfect winter warmer – could happily tuck into a bowl now and it's breakfast time!

  6. Leave a Reply

    January 31, 2012

    There is nothing better than comfort foods – I'm just the same!

    Your stew looks fab and I hadn't seen the seasoning before.

  7. Leave a Reply

    Karen S Booth
    January 31, 2012

    THAT, Janice, that looks FABULOUS! As soon as I post the Slow Sunday page next Sunday, I will let you know and you can add this! You can then add ANYTHING comforting on that oage throughout the month! LOVELY dish and JUST my kind of food!

  8. Leave a Reply

    January 31, 2012

    I love comfort food too – especially at this time of year. This looks delicious. I love the combination of chorizo and beans.

  9. Leave a Reply

    Jill Colonna
    February 1, 2012

    Janice, I love this – perfect for this freezing weather just now! Can smell it bubbling away and with the spicy chorizo? Fabulous – also love the molasses. The family will lap this one up!

  10. Leave a Reply

    Baking Addict
    February 1, 2012

    Love your 'Bilbao' version of boston baked beans 🙂 Winter is definitely the time for comfort food so keep those recipes coming!

  11. Leave a Reply

    February 4, 2012

    Looks yum. I think I might make that for lunch today. Just the thing, with snow on the way!

  12. Leave a Reply

    February 5, 2012

    I'll have to try a veggie version of these Janice. Didn't know they were called Bilbao.

  13. Leave a Reply

    February 5, 2012

    That does look good – might have to try that in my slow cooker I think. Got to prepare ahead!

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