Smoky Baked Beans, Prawns & Chorizo

By Karen Martini for SPC & Ardmona

Smoky Baked Beans, Prawns & Chorizo

Smoky Baked Beans, Prawns & Chorizo. Hit the snooze button this weekend and make the most of canned baked beans with this delicious brunch dish.

Serves 6 – 8 

2 x 400g SPC 100% Aussie made baked beans 

400g Ardmona Rich & Thick Classic 

120ml extra virgin olive oil 

1 white onion, finely diced 

2 red chillies, finely sliced 

4 cloves garlic, finely sliced 

1 fresh bay leaf 

3tsp sweet smoked paprika, plus extra to serve 

2tsp ground coriander 

Salt flakes 

Freshly ground black pepper 

2tbsp sherry vinegar 

250g hot chorizo sausage, sliced 

10 green prawns, deveined, tail on 

1 small (approx. 150g) jar of jalapeños 

3 spring onions, sliced diagonally 

1 handful of flat-leaf parsley leaves 

1 large bunch of coriander, leaves picked (reserve some for garnishing) 

3 limes, 1 juiced, 2 to serve 


Heat 3 tablespoons of olive oil in a medium frying pan over a medium heat. Add the onion, chilli and half the garlic and stir through. Add the bay leaf, paprika and ground coriander, season and cook for around 4 minutes. Add the baked beans, tomatoes, tomato paste and vinegar and simmer until the liquid has been absorbed. Crush some of the beans with your spoon, mix through and set aside.

Heat a large frying pan over high heat. Add the sliced chorizo and fry until crisp. Season and toss the prawns through some oil to coat, add to the pan with the remaining garlic and cook for 3-4 minutes. Add the jalapeños, stir through and take off the heat. Transfer the prawn mixture to a large bowl. Stir in the spring onion, parsley, coriander, remaining olive oil and lime juice.

Spread the smoky beans on a platter and top with the prawns and chorizo, pour the juices from the bowl over and finish the plate with a little extra paprika, coriander leaves and lime pieces.



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