Baked Beans With Chouriço Recipes

CHORIZO BAKED BEANS ON TOAST

Chorizo Baked Beans on Toast image

Transform canned beans into an upmarket bistro style breakfast with the addition of chorizo! Baked beans is a breakfast staple in Australia and the UK. A great one takes hours to make. This is much faster to make than the traditional method, and the extra flavour oomph comes from the chorizo!

Provided by Nagi | RecipeTin Eats

Time 25m

Number Of Ingredients 15

Ingredients

6 1/2 oz / 200g chorizo ((Note 1))
1 tbsp olive oil
2 garlic cloves (, minced)
1/2 onion (, diced (white, brown or yellow))
14 oz / 420g canned cannellini beans ((or any other white beans, such as navy), drained)
14 oz / 420g can crushed tomatoes
1/2 cup water
1 tbsp sugar ((brown, white or raw - or even honey))
1 tsp paprika
1 1/2 tsp cumin powder
1/2 tsp cayenne pepper or red chili flakes ((optional))
1 tsp salt
Black pepper
Eggs (, cooked to your liking sunny side up (or poached or boiled))
Sourdough bread slices (, toasted)

Steps:

Dice most of the chorizo, leaving some in slice form if you want to use them for garnish like I did.
Heat the olive oil in a skillet over high heat.
Add the garlic and onions and cook for 2 minutes or until starting to turn translucent.
Add the chorizo (all of it) and saute until the chorizo is nicely browned.
Add the remaining Baked Beans ingredients. Bring to simmer, then turn it down to medium low and leave to bubble away gently for 10 minutes or so, stirring occasionally. Add a splash of water if it gets too thick to your liking.
Adjust salt and pepper to taste.

Nutrition Facts : ServingSize 362 g, Calories 503 kcal, Carbohydrate 40 g, Protein 25.5 g, Fat 28.3 g, SaturatedFat 9.3 g, Cholesterol 208 mg, Sodium 1906 mg, Fiber 7 g, Sugar 6.3 g

PORK LOVERS BAKED BEANS

Pork Lovers Baked Beans image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 1h15m

Yield 16 to 18 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 large onion, diced
1 jalapeno, seeded and chopped
1 pound Mexican chorizo
Three 28-ounce cans baked beans
1/2 cup mustard
1/4 cup barbecue sauce
1/4 cup ketchup
Several dashes hot sauce
6 thin slices bacon

Steps:

Preheat the oven to 325 degrees F.
Melt the butter in a saucepan over medium-high heat and fry the onion and jalapeno for a couple of minutes. Add the chorizo and saute until almost cooked, about 5 minutes. Pour onto a paper towel-lined plate to drain excess grease from the chorizo.
Pour the beans into a 13-by-9-inch baking dish. Add the mustard, barbecue sauce, ketchup and hot sauce. Add the chorizo mixture and stir it all together. Lay the bacon slices on top and bake until the beans are bubbly and the bacon is brown, about 1 hour.

BAKED BEANS WITH CHOURIçO

Baked Beans with Chouriço image

Make and share this Baked Beans with Chouriço recipe from Food.com.

Provided by Chef Gorete

Categories One Dish Meal

Time 6h25m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 (750 ml) bags dry white kidney beans, cooked
1 hot chorizo sausage, sliced
1 small slab of smoked pork bacon
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon ketchup
black pepper, to taste
1 tablespoon oil
ground cinnamon
1 cup water

Steps:

Soak and cook beans according to the package directions.
Preheat oven to 350°F.
In a large dish with a cover, combine the beans, sausage, bacon, salt, paprika, cumin, ketchup, black pepper, oil, and water to the mixture. If too dry, add a bit more water. Sprinkle the top with cinnamon.
Bake until beans are bubbly, do not let dry out.

Nutrition Facts : Calories 303, Fat 8.4, SaturatedFat 2.3, Cholesterol 9.7, Sodium 1352.5, Carbohydrate 40.3, Fiber 14.5, Sugar 5.6, Protein 16.8

SLOW-COOKER BAKED BEANS WITH CHORIZO AND LIME

Slow-Cooker Baked Beans With Chorizo and Lime image

Beans stewed with pork, tomato and something sweet is a traditional side dish at potlucks. This easy slow-cooker version is uncommonly kicky and bright, flavored with spiced Mexican-style chorizo, cilantro and lots of lime juice. Use cooked, smoked or cured chorizo, but don't use dry-cured Spanish-style chorizo, which is a different kind of sausage altogether. There's flexibility built into this recipe: If you like slightly sweet baked beans, use the larger amount of sugar. If you prefer a result that's barely sweet, use the smaller amount. Likewise, the lime juice can be assertive or gentle, so use the larger or smaller amount to your taste. You may be tempted to add more liquid to the slow cooker, but resist the urge. The onion and sausage release liquid when cooking, so if you add more you will end up with bean soup instead of baked beans.

Provided by Sarah DiGregorio

Categories beans

Time 6h20m

Yield 8 servings

Number Of Ingredients 18

Ingredients

1 pound dried pinto beans, soaked about 8 hours and drained (see Tip)
12 to 14 ounces cooked, smoked or cured Mexican-style chorizo links, sliced into 1 1/2-inch chunks
1 yellow or red onion, finely chopped
5 large garlic cloves, finely chopped
2 cups chicken broth or stock
1 cup canned tomato purée
1/4 to 1/3 cup packed light or dark brown sugar
2 tablespoons unsalted butter
1 tablespoon tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon red-pepper flakes
1 teaspoon ground cumin
1 teaspoon paprika
Kosher salt and black pepper
2 to 3 tablespoons lime juice (from about 2 limes)
1/2 cup roughly chopped cilantro leaves
Vinegary hot sauce, for serving

Steps:

In a 6- to 8-quart slow cooker, combine the soaked beans, chorizo, onion, garlic, chicken broth, tomato purée, sugar, butter, tomato paste, onion and garlic powders, red-pepper flakes, cumin and paprika. Season with 1 1/2 teaspoons salt (or 2 1/2 teaspoons if using unsalted stock) and a generous amount of black pepper. Using a spatula, stir well to combine, then smooth the top of the mixture to submerge as many beans as possible. (It's OK if some poke out of the liquid.) Cover and cook on high until the beans are very tender, about 6 hours.
Stir in the lime juice and cilantro. Taste, and add more salt or pepper if desired. Serve with hot sauce.

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