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
  • ½ tsp. ground cumin
  • 1 lb. dried navy beans
  • ¼ cup light brown sugar
  • 1 cup canned crushed tomatoes
  • 6 cups lower-salt chicken broth
  • 3 sprigs fresh thyme
  • + 8 more ingredients
    • 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
    • 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


Best Wine Deals

See More Deals

Snooth Media Network