Smoky Baked Beans With Chorizo Recipes

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.

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.