Forget the tin-opener version — this real baked beans with ciabatta recipe swaps the usual sugary sauce for a rich tomato and chorizo base, hearty cannellini beans, and torn chunks of ciabatta baked until golden and crisp under melted mozzarella. It’s the kind of one-dish dinner that looks impressive but is genuinely simple to put together, and it’s a great way to use up a loaf of bread that’s a day or two old.
This recipe is adapted from Good Mood Food by Donal Skehan. If you’re short on time, he suggests an even quicker version: just serve the beans and tomato sauce spooned over thick slices of toast rubbed with a little garlic.
Real Baked Beans with Ciabatta
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 of ciabatta bread, torn into chunks
- 200g grated mozzarella cheese
Method
1. Preheat the oven to 200°C.
2. In a medium-sized frying pan, fry the chorizo until golden and set aside, retaining the rich oil it releases. The chorizo will usually give off enough oil to fry the onion in, but if not, add a drop of olive oil.
3. Cook the onions 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.
4. Place the torn ciabatta bread in an ovenproof dish. Spoon the beans, chorizo and sauce over the ciabatta and combine well so that all the bread is evenly coated. Sprinkle over the grated mozzarella, trying to leave a few little peaks of bread sticking out — these will crisp up nicely in the oven.
5. Bake for 15–20 minutes, or until the cheese has turned golden brown.
Serve straight from the dish with a simple green salad on the side, and let everyone dig in.
Frequently Asked Questions
Can I make this without chorizo?
Yes — leave the chorizo out for a vegetarian version, and use vegetable stock. You may want to add a little smoked paprika to the onions to keep some of that smoky flavour.
Can I make it ahead of time?
You can prepare the bean and tomato sauce up to a day ahead and keep it covered in the fridge. Assemble with the ciabatta and cheese just before baking so the bread stays crisp rather than going soggy.
What other bread can I use instead of ciabatta?
Any rustic, sturdy white loaf works well here — a French baguette or sourdough are good substitutes. Softer sliced breads tend to go too mushy once they soak up the sauce.
Can I freeze leftovers?
The bean and tomato sauce freezes well on its own. Once the ciabatta and cheese have been baked in, it’s best enjoyed fresh, as the texture of the bread won’t hold up as well after freezing and reheating.
You May Also Enjoy
Looking for more family-friendly dinners? Try our Chicken and Chorizo Hash for another easy, chorizo-packed midweek meal.
Browse more of our favourite family recipes for quick meal ideas, or save this one to come back to next time you need dinner inspiration.
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