Sherry Baked Beans with Chorizo

Sherry Baked Beans with Chorizo
Photo by Scott Phillips


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