SMOKY BAKED BEANS WITH CHORIZO
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
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.
PORTUGUESE CHOURICO, BEANS, AND RICE
I grew up on chourico, and this dish is a Portuguese comfort food that my mom always made. I took it upon myself to replicate it with a bit more kick, but even with the changes, it reminds me of being a kid. It's such a warm and satisfying dish.
Provided by Raquel Teixeira
Categories World Cuisine Recipes European Portuguese
Time 40m
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 721.9 calories, Carbohydrate 108.6 g, Cholesterol 21 mg, Fat 23.7 g, Fiber 9 g, Protein 18.6 g, SaturatedFat 5.2 g, Sodium 1433.9 mg, Sugar 9.2 g
BUTTER BEAN, CHORIZO & SPINACH BAKED EGGS
This budget-friendly, midweek meal is simple, satisfying and made in one pan. Less washing up, more flavour!
Provided by Katie Marshall
Categories Main course, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Heat the oil in a medium frying pan (ovenproof if you have one) over a medium heat. Add the onion and cook for 3 mins until starting to soften.
- Add the garlic, chilli flakes and chorizo, and fry for another 2 mins before adding the butter beans and a generous pinch of salt. Stir to combine, then cook for 2 mins more. Add the spinach and a splash of water and stir until wilted. Remove from the heat.
- If your pan isn't ovenproof, tip the mixture into a medium casserole dish. Make four dips in the mixture with the back of a tablespoon and crack the eggs into each hole. Sprinkle with salt and freshly ground pepper (and extra chilli, if you like), then bake for 5-6 mins until the egg whites are set and the yolk is still runny. Serve with a scattering of chopped coriander, if you like.
Nutrition Facts : Calories 504 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 2.3 milligram of sodium
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.
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