Smoky Baked Beans, Prawns and Chorizo

Smoky Baked Beans, Prawns and Chorizo

Smoky Baked Beans, Prawns and Chorizo


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

¾ 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.

This recipe was created by Karen Martini for SPC Ardmona