Smoked Baked Beans with Chorizo

By Shelly17

Be sure to use firm, dry-cured Spanish chorizo and not soft, raw Mexican chorizo for this recipe.

Ingredients

• 1 pound dried Great Northern beans (2 1/2 cups)
• 1 cup diced dry-cured Spanish chorizo
• 4 cups chopped onion
• 8 garlic cloves, thinly sliced
• 4 cups water
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh thyme
• 1 1/2 teaspoons salt
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon paprika
• 2 bay leaves
• 2 tablespoons brown sugar
• 3 tablespoons no-salt-added tomato paste
• 3 tablespoons molasses
• 1/4 teaspoon crushed red pepper
• 2 1/2 tablespoons red wine vinegar
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 1/2 cup chopped green onions
• 2 tablespoons chopped fresh flat-leaf parsley

Preparation

Step 1

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. 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.

3. Preheat oven to 350°.

4. 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. Remove from oven; stir in vinegar, black pepper, and ground red pepper. Discard bay leaves; sprinkle with green onions and parsley.