Sherry Baked Beans with Chorizo

Sherry Baked Beans with Chorizo
Photo by Scott Phillips

Ingredients

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

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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