Sherry Baked Beans with Chorizo

Sherry Baked Beans with Chorizo
Photo by Scott Phillips


  • 1 cup canned crushed tomatoes
  • 3 sprigs fresh thyme
  • 6 cups lower-salt chicken broth
  • 1 cup oloroso or amontillado sherry, plus 2 Tbs. to finish, if desired
  • Freshly ground black pepper
  • 1 Tbs. olive oil; more as needed
  • 1 lb. dried navy beans
  • + 8 more ingredients
    • 1/8 tsp. cinnamon
    • ¼ cup light brown sugar
    • ½ tsp. ground cumin
    • 3 large cloves garlic, chopped
    • 1 medium yellow onion, chopped
    • 10 oz. Spanish chorizo, casings removed (if possible), small diced (about 2 cups)
    • Kosher salt
    • 2 bay leaves

Sort through the beans to make sure there are no little stones and then put them in a large bowl or pot. Add enough cold water to cover the beans by 2 inches and let soak overnight. Drain the beans well, tilting the colander instead of shaking it to gently extract the water and protect the beans'...

View full recipe at Fine Cooking


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