Try this amazing spicy Baked Bean recipe with a mediterranean twist!


  • 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


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 413kj
  • Fat Total 35g
  • Saturated Fat 8g
  • Protein 13g
  • Carbohydrate 13g
  • Sugar 2g
  • Sodium 580mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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