Sherry Baked Beans with Chorizo

Sherry Baked Beans with Chorizo
Photo by Scott Phillips


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

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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