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)
  • 6 cups lower-salt chicken broth
  • 1/8 tsp. cinnamon
  • Kosher salt
  • 3 sprigs fresh thyme
  • 1 cup oloroso or amontillado sherry, plus 2 Tbs. to finish, if desired
  • 1 lb. dried navy beans
  • + 8 more ingredients
    • ¼ cup light brown sugar
    • ½ tsp. ground cumin
    • 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
    • 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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