Smoky Baked Beans with Chorizo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 |
Directions:
1. Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans. Cover; let stand 8 hours. Drain.
2. 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.
3. Preheat oven to 350°.
4. 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.
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