Sherry Baked Beans with Chorizo

Sherry Baked Beans with Chorizo
Photo by Scott Phillips


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

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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