Sherry Baked Beans with Chorizo

Sherry Baked Beans with Chorizo
Photo by Scott Phillips


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

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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