Smoky Baked Beans with Chorizo

Name: Smoky Baked Beans with Chorizo
Total time: 10 h 30 min
Yield: 12 servings (serving size: 2/3 cup)
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 ½ teaspoons salt; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; ½ teaspoon paprika; 2 bay leaves; 2 tablespoons brown sugar; 3 tablespoons no-salt-added tomato paste; 3 tablespoons molasses; ¼ teaspoon crushed red pepper; 2 ½ tablespoons red wine vinegar; ¼ teaspoon black pepper; ⅛ teaspoon ground red pepper; ½ cup chopped green onions; 2 tablespoons chopped fresh flat-leaf parsley

8 Ratings
4 Reviews

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.

By Ivy Manning

Recipe by Cooking Light June 2011

Gallery

Credit: Anna Williams; Styling: Pam Morris

Recipe Summary

hands-on:

20 mins

total:

10 hrs 30 mins

Yield:

12 servings (serving size: 2/3 cup)

Nutrition Info

Directions

Step 1
Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans. Cover; let stand 8 hours. Drain.

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Step 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.
Step 3
Preheat oven to 350°.
Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

184 calories; fat 2.9g; saturated fat 1g; mono fat 1.2g; poly fat 0.5g; protein 10.6g; carbohydrates 30.3g; fiber 7.5g; iron 2.8mg; sodium 306mg; calcium 98mg.

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IoneTaylor

07/13/2012

These beans were very good and tasted even better the second day.

cmwilliams310

07/24/2011

Almost perfect, but not quite. The flavor was a little lacking without modifications, although they were small. I suggest upping the tomato paste and molasses by an extra tablespoon (or two). The first time I made them I actually ended up adding it in towards the end when I wasn't happy with the flavor, so you can play around with it. Also, while there are a lot of different spices, I wouldn't skip any (especially the smoked paprika). They're essential.

marvlis

07/05/2011

I needed a recipe that I could cook in my crock pot or roaster for a large crowd and this was it! I'm not a big fan of sausage so I used bacon instead. I cooked the beans until tender and then added in the sauce ingredients and turned my cooker up to let the sauce thicken. If you are going to leave these in a slow cooker you need to cut back on the water so that they are not too soupy. These beans were a hit!

KarlyV

07/01/2011

Made these for a Canada Day cookout. Absolutely fantastic!

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