Sherry Baked Beans with Chorizo

Sherry Baked Beans with Chorizo
Photo by Scott Phillips


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

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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