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smoky baked beans with chorizo

(2 ratings)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

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. Bean soaking time is included in prep time.

(2 ratings)
yield 12 serving(s)
prep time 8 Hr
cook time 2 Hr 30 Min
method Bake

Ingredients For smoky baked beans with chorizo

  • 1 lb
    dried great northern beans, 2 1/2 cups
  • 1 c
    dry-cured spanish chorizo, diced
  • 4 c
    onions, diced
  • 8 clove
    garlic, thinly sliced
  • 4 c
    water
  • 2 Tbsp
    fresh oregano, chopped
  • 2 Tbsp
    fresh thyme, chopped
  • 1 1/2 tsp
    salt
  • 1 tsp
    dried cumin
  • 1/2 tsp
    smoked paprika
  • 1/2 tsp
    paprika
  • 2
    bay leaves
  • 2 Tbsp
    brown sugar, firmly packed
  • 3 Tbsp
    no salt added tomato paste
  • 3 Tbsp
    molasses
  • 1/4 tsp
    dried red pepper flakes
  • 2 1/2 Tbsp
    red wine vinegar
  • 1/4 tsp
    black pepper
  • 1/8 tsp
    ground red pepper
  • 1/2 c
    green onions, sliced
  • 2 Tbsp
    fresh flat leaf parsley, chopped

How To Make smoky baked beans with chorizo

  • 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.
  • 3
    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.
  • 4
    Preheat oven to 350°.
  • 5
    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.
  • 6
    Remove from oven; stir in vinegar, black pepper, and ground red pepper. Discard bay leaves; sprinkle with green onions and parsley.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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