Forget the tin — this real baked beans with ciabatta recipe turns simple store-cupboard ingredients into a warming, crowd-pleasing family dinner. Smoky chorizo, sweet tomato sauce and creamy cannellini beans are spooned over torn ciabatta and topped with melted mozzarella, then baked until bubbling and golden. It’s the kind of meal that looks impressive but comes together with very little fuss, making it a great option for a busy weeknight or a relaxed weekend supper.
Serves: 4
Ingredients
- 300g chorizo sausage, chopped into chunks
- 1 onion, roughly chopped
- 2 garlic cloves, finely chopped
- 2 x 400g tins chopped tomatoes
- 125ml chicken or vegetable stock
- 2 x 400g tins cannellini beans, drained and rinsed
- Salt and freshly ground black pepper
- 1 loaf ciabatta bread, torn into chunks
- 200g grated mozzarella cheese
Method
Preheat the oven to 200°C.
In a medium-sized frying pan, fry the chorizo until golden, then set it aside, keeping the rich oil it releases in the pan. The chorizo usually gives off enough oil to fry the onion in, but add a drop of olive oil if needed. Cook the onion over a medium heat for about 10 minutes, or until soft. Add the garlic and cook for 1 minute more.
Add the tomatoes and stock and bring to the boil. Lower the heat and simmer for 15–20 minutes, or until the sauce has reduced. Stir through the cannellini beans and the cooked chorizo, then season to taste.
Place the torn ciabatta in an ovenproof dish. Spoon the bean, chorizo and tomato mixture over the bread and combine gently so all the pieces are evenly coated. Sprinkle over the grated mozzarella, leaving a few peaks of bread poking through — these will turn lovely and crispy in the oven.
Bake for 15–20 minutes, or until the cheese is golden brown and bubbling.
A quicker version
For a simpler weeknight take on this dish, try serving just the beans and tomato sauce spooned over thick slices of toast rubbed with a little garlic — a lighter but just as comforting alternative to the full baked version.
FAQ
Can I make this recipe ahead of time?
Yes. The bean and chorizo sauce can be made up to a day in advance and kept in the fridge. Assemble the dish with the ciabatta and mozzarella just before baking so the bread stays crisp.
Can I leave out the chorizo for a vegetarian version?
Yes. Simply omit the chorizo and use a little olive oil to soften the onion. You may want to add a pinch of smoked paprika to keep some of that smoky flavour.
What can I use instead of ciabatta?
Any rustic, crusty bread works well here — sourdough or a French baguette are both good substitutes if ciabatta isn’t available.
Can I freeze the bean and tomato sauce?
Yes, the sauce (before it’s combined with the bread and cheese) freezes well. Cool it completely, freeze in a sealed container, and defrost thoroughly before reheating and assembling with fresh bread and cheese.
Related articles
- Family-friendly one-pot dinners for busy weeknights
- Easy comfort food recipes the whole family will enjoy
- Simple recipes to get kids cooking in the kitchen
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