Sherry Baked Beans with Chorizo

Sherry Baked Beans with Chorizo
Photo by Scott Phillips

Ingredients

  • Freshly ground black pepper
  • 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
    • 1 cup canned crushed tomatoes
    • ¼ cup light brown sugar
    • 3 sprigs fresh thyme
    • 1 lb. dried navy beans
    • 10 oz. Spanish chorizo, casings removed (if possible), small diced (about 2 cups)
    • ½ tsp. ground cumin
    • 6 cups lower-salt chicken broth
    • 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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