Vegan Chorizo Spiced Beans with Hasselback Potatoes

These Chorizo Spiced Beans will knock your socks off! They are so easy to make and you won’t have to spend all day waiting for them to be done. This is a simple chilli, full of flavour that your family will love and you’ll be making often!

1 hr 10 mins

Serves 4

You will need

 For the beans

Olive oil

onions, thinly sliced

garlic cloves, crushed

2 red peppers, deseeded and finely chopped

6 tsp Herby Hog Spicy Chorizo flavoured Seasoning

2 tsp ground coriander

2 x 400g tins chopped tomatoes

4 tbsp tomato purée

1 x 400g tin white cannellini beans in water, drained and rinsed

1 x 400g tin borlotti beans in water, drained and rinsed

Handful spinach leaves, shredded

For the Hasselback Potatoes

½ tsp dried thyme, rosemary or mixed herbs

½ tsp flaked sea salt

½ tsp coarsely ground black pepper

3 tbsp olive oil, plus extra for greasing

8 small to medium potatoes, each one approx. 75g,  scrubbed. Leave the skin on


  1. Start with the potatoes. Preheat the oven to 180°C/355°F. Lightly oil a baking tray. Mix the herbs, salt and pepper in a large bowl. Pour the oil into a second bowl.
  2. Place two wooden spoons or chopsticks on a chopping board, about 5cm/2in apart. Place the potatoes one at a time between the handles. Using a sharp knife with a thin blade, cut the potatoes very thinly and vertically almost all the way through – the knife will stop slicing when it meets the spoons. Each slice should be a couple of millimetres wide
  3. Add each potato in turn to the oil to coat and the add to the herbs, salt and pepper mix and rub all over the potato, ensuring that a little of the mix gets in between the slices.
  4. Place the potatoes on a baking tray, cut side up. Drizzle over any remaining oil and put in the over to bake for 50 mins.
  5. Now to the beans. Spray a large frying pan with oil and place over a medium heat. Add the onion and garlic and cook gently for three minutes, stirring regularly. Add the pepper and cook for two minutes.
  6. Stir in the spices and cook for a few seconds, then add the tomatoes, tomato purée and mixed beans. Pour over 300ml cold water and bring to a gentle simmer. Season with a little ground black pepper and cook for 30-40 minutes, stirring occasionally until thick.
  7. Serve with the hasselback potatoes and shredded spinach to garnish.
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