PORK LOVERS BAKED BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 16 to 18 servings
Number Of Ingredients 10
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.
CHICKPEAS AND CHORIZO
Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some crusty bread for a full meal. I like to leave the garlic cloves whole as above and spread the cloves on the bread during meal. If you don't, then reduce garlic but chop and don't add until after liquid has been added or it may scorch.
Provided by Pete Zaria
Categories Soups, Stews and Chili Recipes Stews
Time 9h20m
Yield 6
Number Of Ingredients 11
Steps:
- Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
- Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
- Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
- Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.
Nutrition Facts : Calories 411.3 calories, Carbohydrate 36.5 g, Cholesterol 37.4 mg, Fat 21.1 g, Fiber 8.6 g, Protein 19.1 g, SaturatedFat 6.6 g, Sodium 793.1 mg, Sugar 7.3 g
CHORIZO REFRIED BEANS
Steps:
- Finely chop the chorizo into small dice. In a heavy-bottomed pot add olive oil and chorizo. Put the pot over low heat and slowly bring the heat up to medium. Fry the chorizo for a few minutes to infuse the olive oil. Using a slotted spoon remove about 1/4 cup of chorizo, for garnish, and set aside. To the remaining chorizo in the pot add the onion and garlic and fry until both are cooked, about 2 minutes. Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes. Season with salt and pepper, to taste. Use a potato masher to mash the beans into a coarse puree. Alternatively, you could let the beans cool for about 5 minutes and carefully puree in a food processor until smooth. Transfer to a serving bowl.
BEANS WITH CHORIZO RECIPE BY TASTY
Here's what you need: beans, chorizo, onion, ripe tomato, carrot, medium potatoes, peppers, garlic, ham bone, bay leaves, water, pimentón, extra virgin olive oil, salt
Provided by Jose Cacin
Yield 6 servings
Number Of Ingredients 14
Steps:
- Fry the onion and garlic for 5 minutes in an oil-coated saucepan on low heat. Once caramelized, add the chorizo and the ham bone and fry for a few more minutes.
- Add the paprika and the beans, stir a little and cover with water. Add the vegetables and season with salt and pepper.
- Bring to boil, lower the temperature to medium-low, and cook for about two hours with the lid on. During this time add half a glass of cold water twice.
- Half an hour before the end of the cooking time, add the potatoes. Finally, remove the ham bone and bay leaf, mash the vegetables and return to the pot.
- Serve warm.
Nutrition Facts : Calories 371 calories, Carbohydrate 33 grams, Fat 19 grams, Fiber 7 grams, Protein 17 grams, Sugar 3 grams
SLOW-COOKER BAKED BEANS WITH CHORIZO AND LIME
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
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.
CHICKEN AND BLACK BEANS WITH CHORIZO
I think this just might be the absolute best recipe in Emeril's cookbook: Emeril Lagasse's Sizzling Skillets and Other One-Pot Wonders.
Provided by gailanng
Categories One Dish Meal
Time 5h30m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- To make the marinade, place the sherry in a small mixing bowl. Slowly whisk in 1/3 cup of the olive oil, then stir in the paprika, pimento, sliced onion, sliced garlic and 3 tablespoons of the fresh oregano.
- Place the chicken in a resealable 1-gallon plastic food storage bag. Pour the sherry marinade over the chicken and squeeze out as much air as possible before sealing the bag. Gently move the chicken around in the marinade to make sure it is well-coated. Place the plastic bag with the chicken on a small baking sheet and transfer to the refrigerator to marinate for about 4 hours, turning once midway.
- Remove the chicken from the marinade and pat dry with paper towels. Discard the marinade. Season the chicken on both sides with the white pepper and 1 tablespoon of the salt. Preheat the oven to 400 degrees.
- Heat the remaining 1 1/2 tablespoons olive oil in a large Dutch oven or a large, heavy skillet over medium-high heat. Sear the chicken, skin side down, until the skin is nicely browned and develops a crust, about 3 minutes. Cook the other side until lightly browned, about 2 minutes. Remove the chicken from the pan and set aside, loosely covered with foil.
- Reduce the heat to medium and add the chorizo. Cook until crisped and brown, stirring occasionally, 5 to 6 minutes. Remove from the pot and set aside. Add the chopped onion, bell pepper, minced garlic, dried oregano, crushed red pepper and a pinch of salt and cook until caramelized, stirring frequently, about 20 minutes. Add the tomatoes and cook, stirring occasionally, until the tomatoes release their juices. Stir in the reserved chorizo, the beans, stock and remaining 1 teaspoon salt.
- Carefully transfer the mixture to a 2- to 3-inch deep 3 1/2- to 4-quart dish. Place the chicken halves skin side up on top of the beans, and transfer to the oven. Bake, uncovered, until the chicken reaches an internal temperature of 165 degrees, 45 to 60 minutes. If necessary, tent the chicken with foil to prevent further browning. Set the dish aside to rest for about 15 minutes before serving.
- Cut the chicken into pieces, and serve over the black beans. Garnish with the remaining 2 tablespoons chopped fresh oregano.
Nutrition Facts : Calories 1246.8, Fat 71, SaturatedFat 17.7, Cholesterol 186.3, Sodium 2930.9, Carbohydrate 79.2, Fiber 25.2, Sugar 9.3, Protein 69.8
SHERRY BAKED BEANS WITH CHORIZO
Steps:
- TIP: Don't have time to soak the beans overnight? Put them in a 4-quart saucepan. Add enough cold water to cover by 2 inches and bring just to a boil. Remove from the heat and soak for 2 hours. Drain the beans and continue with the recipe. 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' skins. Position a rack in the center of the oven and heat the oven to 300ðF. Heat the olive oil in a 5- to 6-quart Dutch oven over medium heat. Add the chorizo and cook, stirring occasionally, until nicely browned, 6 to 8 minutes. Transfer with a slotted spoon to a small bowl. Depending on the amount of fat left in the pot, pour off and discard all but 3 Tbs. or add enough olive oil to make 3 Tbs. Add the onion and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the broth, bay leaves, cumin, cinnamon, and 1/2 tsp. pepper. Stir to combine. Add the beans and bring just to a simmer over high heat. Cover and bake until the beans are easy to bite into but still a little mealy in texture, 45 to 60 minutes. Stir in the reserved chorizo, 1 cup sherry, and the tomatoes, brown sugar, and thyme. Bake, uncovered, until the beans are fully tender, 30 to 60 minutes more. Cool to room temperature, remove the bay leaves and thyme stems, cover, and refrigerate overnight. To finish, bring to a simmer, uncovered, over medium heat. Reduce the heat to low and continue to simmer until the sauce is reduced to the consistency of thin gravy, stirring occasionally so the bottom doesn't burn, 40 to 60 minutes. Stir in the remaining 2 Tbs. sherry (if using) and season the beans to taste with salt and pepper.
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