Smoky Baked Beans With Chorizo

Lynette !


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 votes
8 Hr
2 Hr 30 Min


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
2 Tbsp
fresh oregano, chopped
2 Tbsp
fresh thyme, chopped
1 1/2 tsp
1 tsp
dried cumin
1/2 tsp
smoked paprika
1/2 tsp
bay leaves
2 Tbsp
brown sugar, firmly packed
3 Tbsp
no salt added tomato paste
3 Tbsp
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


1Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans. Cover; let stand 8 hours. Drain.
2Heat 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.
3Add 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.
4Preheat oven to 350°.
5Stir 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.
6Remove from oven; stir in vinegar, black pepper, and ground red pepper. Discard bay leaves; sprinkle with green onions and parsley.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Spanish