Lunch: Smoky Baked Beans with Chorizo Recipe | Myrecipes

Recipe by Ivy Manning Add extra flavor to baked Great Northern beans with dry-cured Spanish chorizo, a type of smoked sausage with a deep red color. Be sure to use firm, dry-cured Spanish chorizo and not soft, raw Mexican chorizo for this recipe.

Ingredients

1 pound dried Great Northern beans (2 1/2 cups)
1 cup diced dry-cured Spanish chorizo
4 cups chopped onion
8 garlic cloves, thinly sliced
4 cups water
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 1/2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon paprika
2 bay leaves
2 tablespoons brown sugar
3 tablespoons no-salt-added tomato paste
3 tablespoons molasses
1/4 teaspoon crushed red pepper
2 1/2 tablespoons red wine vinegar
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1/2 cup chopped green onions
2 tablespoons chopped fresh flat-leaf parsley

Instructions

Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans. Cover; let stand 8 hours. Drain.
Heat a large Dutch oven over medium heat. Add chorizo; cook 4 minutes or until fat begins to render. Add onion and garlic; sauté 10 minutes or until tender. Add beans, water, and next 7 ingredients (through bay leaves); bring to a boil. Cover, reduce heat, and simmer 45 minutes or until beans are just tender.
Preheat oven to 350 °.
Stir brown sugar and the next 3 ingredients (through crushed red pepper) into bean mixture; bring to a simmer. Cover; bake at 350 ° for 1 1/2 hours or until beans are very tender and sauce is thick. Remove from oven; stir in vinegar, black pepper, and ground red pepper. Discard bay leaves; sprinkle with green onions and parsley.

Reviews


Add a review for Smoky Baked Beans with Chorizo Recipe | Myrecipes

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now