These are delicious and filling baked beans that will make a super lunch with a little bread to mop up the juices.
2 tablespoons olive oil.
1 onion, peeled and finely chopped.
3 carrots, ditto.
2 sticks celery, ditto.
4 cloves garlic, ditto.
200g mushrooms, sliced.
1 red pepper, de-seeded and chopped.
2 courgettes, trimmed and chopped.
15cm chorizo sausage, chopped.
400g tinned tomatoes.
800g tin cannelloni beans.
2 bay leaves, torn.
1 tablespoon fresh thyme leaves.
1 teaspoon ground black pepper.
Sauté the onion, carrots, celery and garlic in the oil in a large ovenproof pan for about 5 minutes.
Add all the other ingredients to the pan.
Half fill the bean tin with water to rinse and pour into the pan.
Bring the pan to a gentle bubble and then cover and cook 180C/Gas 4 for an hour, reduce to 150C/Gas 2 for a further 2 hours.
The baked beans should be thick and unctuous requiring a little final adjustment to the seasoning.