Sherry Baked Beans With Chorizo 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

SMOKY BAKED BEANS WITH CHORIZO

Smoky Baked Beans With Chorizo image

Add extra flavor to baked Great Northern beans with dry-cured Spanish chorizo, a type of smoked sausage with a deep red color. Be sure to use firm, dry-cured Spanish chorizo and not soft, raw Mexican chorizo for this recipe. Bean soaking time is included in prep time.

Provided by Lynette !

Categories Other Side Dishes

Time 10h30m

Number Of Ingredients 21

Ingredients

1 lb dried great northern beans, 2 1/2 cups
1 c dry-cured spanish chorizo, diced
4 c onions, diced
8 clove garlic, thinly sliced
4 c water
2 Tbsp fresh oregano, chopped
2 Tbsp fresh thyme, chopped
1 1/2 tsp salt
1 tsp dried cumin
1/2 tsp smoked paprika
1/2 tsp paprika
2 bay leaves
2 Tbsp brown sugar, firmly packed
3 Tbsp no salt added tomato paste
3 Tbsp molasses
1/4 tsp dried red pepper flakes
2 1/2 Tbsp red wine vinegar
1/4 tsp black pepper
1/8 tsp ground red pepper
1/2 c green onions, sliced
2 Tbsp fresh flat leaf parsley, chopped

Steps:

1. Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans. Cover; let stand 8 hours. Drain.
2. Heat a large Dutch oven over medium heat. Add chorizo; cook 4 minutes or until fat begins to render. Add onion and garlic; sauté 10 minutes or until tender.
3. Add beans, water, and next 7 ingredients (through bay leaves); bring to a boil. Cover, reduce heat, and simmer 45 minutes or until beans are just tender.
4. Preheat oven to 350°.
5. Stir brown sugar and the next 3 ingredients (through crushed red pepper) into bean mixture; bring to a simmer. Cover; bake at 350° for 1 1/2 hours or until beans are very tender and sauce is thick.
6. Remove from oven; stir in vinegar, black pepper, and ground red pepper. Discard bay leaves; sprinkle with green onions and parsley.

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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