Baked Beans With Chouriço Recipes

CHORIZO BAKED BEANS ON TOAST

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.

PORK LOVERS BAKED BEANS

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.

SLOW-COOKER BAKED BEANS WITH CHORIZO AND LIME

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.

BAKED BEANS WITH CHOURIçO

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.

PORTUGUESE CHOURICO, BEANS, AND RICE

Steps:

• Bring the water to a boil in a pot; stir the rice into the boiling water, reduce heat to low, place cover on the pot, and allow the rice to cook until all the moisture is absorbed, about 30 minutes.
• As the rice cooks, heat the oil in a skillet over medium heat. Cook the chourico in the hot oil for 2 minutes. Add the onions and garlic to the sausage and continue cooking until the vegetables are soft and the chourico has browned, 5 to 7 minutes.
• Stir the tomato sauce into the chourico mixture. Reduce heat to low. Season with the red pepper flakes, Italian seasoning, salt, and pepper; simmer until thoroughly heated, 10 to 15 minutes. Stir the fava beans into the mixture and continue cooking just long enough for the beans to heat, 2 to 3 minutes. Serve over rice.