Sherry Baked Beans with Chorizo

Sherry Baked Beans with Chorizo
Photo by Scott Phillips

Ingredients

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