Smoky Baked Beans With Chorizo 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.

SMOKY BAKED BEANS

Steps:

• In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. , In a 5-qt. slow cooker, combine the beans, tomatoes and sausage mixture. In a small bowl, combine the barbecue sauce, ketchup, brown sugar, mustard, steak seasoning and Liquid Smoke if desired. Stir into bean mixture. , Cover and cook on low for 7-8 hours or until heated through.

SMOKY BAKED BEANS WITH CHORIZO

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.

SWEET AND SMOKY COWBOY BEANS

Steps:

• In a large pan/skillet, fry the onion and bacon until golden brown and fragrant.
• Add the garlic and smoked paprika and fry for another 30 seconds then add the drained beans.
• Pour in the remaining ingredients.
• Lower the heat and allow to simmer gently for 30 minutes, topping up with beef stock/water as needed to ensure the beans don't dry out and burn.
• When the sauce is thick and deep red, season to taste then serve.

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.

SMOKY CHORIZO CHILI

Steps:

• Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
• Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
• Serve the chili with bowls of the toppings on the side for passing at the table.