Sherry Baked Beans with Chorizo

Sherry Baked Beans with Chorizo
Photo by Scott Phillips


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