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Oven-Baked Spanish Beans Recipe

There are hundreds of easy Spanish recipes such as mushroom croquettes or chicken croquettes, but some of them have a very Andalusian stamp on all their ingredients.

In this case, we are talking about the Spanish beans recipe, a recipe that anyone can cook in the comfort of their home, and impress all their loved ones by serving this wonderful dish.

Continue scrolling to learn how to make the baked beans recipe from scratch, as well as the changes that can be made to the ingredients and the different ways to store and serve.

Spanish baked beans in a pot surrounded by ingredients such as tomatoes, chorizo, peppers and spices on a wooden table. Oven-Baked Spanish Beans Recipe

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Background of the Dish

closeup with spanish beans recipe in a pot

The Spanish beans recipe is a clear example of the positive things that come from contact and mixing between cultures.

The beans and the tomato come from America while the chorizo and this strong garlic flavor come from the south of Spain.

This dish has a waterfall of flavors that will flood your palate as soon as you take the first bite, so it’s important that you don’t feel intimidated by the number of ingredients since that’s where the success of the recipe lies.

Thanks to its flavor this Spanish bean recipe continued to gain more and more popularity and today it is as well known as other famous tapas such as the Pan con tomate or the amazing tortilla de papas.

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Things You’ll Need for Spanish Beans Recipe

To make this recipe for the best-baked beans ever you need beans (dry, pre-cooked, canned, any type), dry-cured Spanish chorizo, and a bunch of vegetables and seasonings to give it the right flavor.

As for the kitchen tools, a large pot and a baking tray are enough, but if you have an instant pot then the cooking can be a little faster (read the additional notes for more information).

ingredients for spanish beans recipe.

Ingredients

  • 2 1/2 cups (450g) dried beans*
  • 2 onions
  • 2 garlic cloves
  • 4 cups (1L) water
  • 1 dry-cured Spanish chorizo
  • 2 tablespoons fresh oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (smoked or sweet, optional)
  • 1 bay leaf
  • 3 tablespoons sugar
  • 6 tablespoons tomato paste
  • Salt and pepper (to season)
  • Green onions (for decoration)

*If you use canned beans that are already cooked, you will save time in the recipe, although the texture may end up having a more puree-like consistency.

How to Make Spanish Beans Recipe – Step by Step Guide

pan with oil for frying on a stove for preparing spanish beans recipe.
  1. The first step in this homemade baked beans recipe is to wash the dry beans and leave them in a pot covered with water so that they hydrate overnight (8 hours at least). You can skip this step by using pre-cooked canned beans.
  1. Then grab a large pot, pour some olive oil, and bring it to medium heat. Cut the dry-cured Spanish chorizo into small cubes (a little larger than the beans) and cook for 5 minutes.
  1. Meanwhile, chop the onion and mince the garlic. Add them to the pot and cook for 10 minutes, while stirring constantly.
  1. Now add the beans, the water, the bay leaves, fresh oregano, and the listed seasoning. Mix everything to dissolve, take it to a boil, cover the pot and cook for another 45 minutes over medium heat.
  1. As the chorizo and beans get cooked, preheat the oven for 10 minutes at 180°C (350°F).
  1. Then add the tomato paste and sugar to the pot, mix everything and dissolve (there shouldn’t be too much liquid anymore, but if there is don’t worry, it will evaporate in the oven).
  1. You can leave the Spanish beans in the same pot (if it fits in the oven), or transfer them to a large baking tray.
  1. For the final step take it to the oven and cook it for another 40 minutes so that they get a tender texture with a thicker sauce. If you used precooked beans just heat it up for 20 minutes in the oven.

Substitution of Ingredients

Spanish beans recipe in a pan with bacon.

Spanish recipes usually stand out above the rest for their delicious flavor and their simplicity, but also because you can make hundreds of changes to the ingredients without any kind of problem.

In the spirit of this baked beans recipe is its function of being simple, to make it you practically just have to throw all the ingredients in a pot, let them cook, and then toast them in the oven.

For that reason, you can play around with the seasoning, the type of beans you want to use, and also the type of chorizo.

You can use regular chorizo, or even replace it with bacon (gives it a smokier flavor, but is a bit saltier so be careful).

The sugar can be regular, but you can also use brown sugar or replace it with 3 tablespoons of molasses (it will give the beans a toastie flavor).

As for the beans in this Spanish bean recipe, you can use any you like: Great Northern beans (the best for this recipe), cannellini beans, red, white, and black beans, etc.

Tips on Serving Spanish Beans Recipe

Spanish beans recipe in a clay pot with an onion and garlic next to it.

These chorizo beans are one of the best bean dinner recipes for several reasons, but mostly because of how easy they are to serve.

You can put the tray as it comes out of the oven on the table (with some kind of insulation underneath) and let people grab as much as they want.

You can also choose to serve on plates to have better management of the portions. With this recipe, you have 4 hearty dishes, or 8 if you plan to serve it as a starter.

Although it is one of the most popular dinners with beans, you can serve them during lunch, as an appetizer, as a snack, or for basically anything.

How to Store Spanish Beans Recipe

How to Store Spanish Beans Recipe. Ingredients such as nuts, apple, salad in a fridge.

If you prepare this easy baked beans recipe you can store it in the fridge for up to 4 days.

In some cases, homemade baked beans taste better the day after being prepared, since they absorb all the tastes.

If you store them in the fridge, then you should add 3 tablespoons of water before heating the Spanish beans so they don’t dry out completely.

Unfortunately, as with other easy bean recipes, it is not recommended to freeze them since the beans take on a sandy texture.

Some Spanish dishes that can be frozen without any problems are Bacalao Croquettes or Albondigas.

Recipe Card: Spanish Beans Recipe

Yield: 4

Quick Spanish Beans Recipe

Spanish baked beans in a pot surrounded by ingredients such as tomatoes, chorizo, peppers and spices on a wooden table.

There are hundreds of easy Spanish recipes such as Mushroom croquettes or chicken croquettes, but some of them have a very Andalusian stamp on all their ingredients.

In this case, we are talking about the Spanish beans recipe.

This a recipe that anyone can cook in the comfort of their home, and impress all their loved ones by serving this wonderful dish.

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 2 1/2 cups (450g) dried beans*
  • 2 onion
  • 2 garlic cloves
  • 4 cups (1L) water
  • 1 dry-cured Spanish chorizo
  • 2 tablespoons fresh oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (smoked or sweet, optional)
  • 1 bay leaf
  • 3 tablespoons sugar
  • 6 tablespoons tomato paste
  • Salt and pepper (to season)
  • Green onions (for decoration)
  • *If you use canned beans that are already cooked, you will save time in the recipe, although the texture may end up having a more puree-like consistency.

Instructions

  1. If you use dry beans, wash them and leave them in a pot covered with water so that they hydrate. You should leave them there overnight (8 hours at least) or you can skip this step using pre-cooked canned beans.
  2. Then grab a large pot, put in some olive oil, and bring it to medium heat. Cut the dry-cured Spanish chorizo into small cubes (a little larger than the beans) and cook for 5 minutes.
  3. Meanwhile, chop the onion and the garlic. Add them to the pot and cook for 10 minutes, stirring constantly.
  4. Add the beans, the water, the bay leaves, fresh oregano, and the listed seasoning. Mix everything to dissolve, take it to a boil, cover the pot and cook for another 45 minutes over medium heat.
  5. Preheat the oven for 10 minutes at 180°C (350°F).
  6. Add the tomato paste and sugar to the pot, mix and dissolve (there shouldn't be too much liquid anymore).
  7. You can leave it in the same pot, or transfer it to a large baking tray.
  8. Take it to the oven and cook for another 40 minutes so that they are well cooked with a thicker sauce. If you used precooked beans just heat it up for 20 minutes in the oven.

Notes

Cooking can be faster if you make it into an instant pot beans recipe, but you should use half the water so it doesn't end up like soup.

The step of the oven is crucial to have some toasted easy baked beans, but you can reduce it to taste (since the ingredients will be cooked at this point).

The role of sugar in this dish is to counteract the bitterness of the tomato paste.

If you were looking for more healthy baked beans you can use 3 tablespoons of molasses or brown sugar instead of regular sugar.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 483Total Fat 7.6gSaturated Fat 2.3gCholesterol 13mgSodium 220mgCarbohydrates 81.7gFiber 18.5gSugar 14gProtein 25.9g

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