Best Smoky Baked Beans With Chorizo Recipes

CHORIZO BAKED BEANS ON TOAST

Chorizo Baked Beans on Toast image

Transform canned beans into an upmarket bistro style breakfast with the addition of chorizo! Baked beans is a breakfast staple in Australia and the UK. A great one takes hours to make. This is much faster to make than the traditional method, and the extra flavour oomph comes from the chorizo!

Provided by Nagi | RecipeTin Eats

Time 25m

Number Of Ingredients 15

Ingredients

6 1/2 oz / 200g chorizo ((Note 1))
1 tbsp olive oil
2 garlic cloves (, minced)
1/2 onion (, diced (white, brown or yellow))
14 oz / 420g canned cannellini beans ((or any other white beans, such as navy), drained)
14 oz / 420g can crushed tomatoes
1/2 cup water
1 tbsp sugar ((brown, white or raw - or even honey))
1 tsp paprika
1 1/2 tsp cumin powder
1/2 tsp cayenne pepper or red chili flakes ((optional))
1 tsp salt
Black pepper
Eggs (, cooked to your liking sunny side up (or poached or boiled))
Sourdough bread slices (, toasted)

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.

Nutrition Facts : ServingSize 362 g, Calories 503 kcal, Carbohydrate 40 g, Protein 25.5 g, Fat 28.3 g, SaturatedFat 9.3 g, Cholesterol 208 mg, Sodium 1906 mg, Fiber 7 g, Sugar 6.3 g

CAMPFIRE SMOKY BEAN BREKKIE

Campfire smoky bean brekkie image

Rustle up this fantastic smoky bean breakfast with chorizo, chipolatas, eggs and mixed beans. It's perfect for a camping holiday or serving dinner to a crowd

Provided by Good Food team

Categories Breakfast, Brunch, Dinner, Lunch, Supper

Time 40m

Yield Serves 8-10 (easily halved)

Number Of Ingredients 12

Ingredients

4 tbsp olive or rapeseed oil
3-4 rosemary sprigs
6 chipolatas
12 small cooking chorizo , halved
6 good-quality smoked hot dog sausages , cut into large chunks
2 onions , chopped
500ml carton passata
300g good quality BBQ sauce (we used Stokes)
2 x 400g cans borlotti beans , drained
2 x 400g cans haricot beans , drained
8-10 eggs
toast , to serve

Steps:

Heat the oil in a large paella pan (ours was 45cm). Add the rosemary and sizzle for a minute or 2, then scoop it out to a plate and set aside. Add the chipolatas and brown all over, push to one side of the pan and add the other sausages. Cook for a few mins until the chorizo starts to release some of its oil, then push these aside too. Add the onions and cook until soft, about 8 mins.
Add the passata, BBQ sauce and some seasoning, bring to a simmer and bubble for a few mins, then stir in the beans and bring everything back to a bubble.
Using the back of a spoon, create little spaces in the beans and crack in the eggs, dotting them over the surface. Cover the pan with foil and cook gently for 10 mins or until the eggs are cooked to your liking. Top with the rosemary and serve with buttered toast and mugs of tea.

Nutrition Facts : Calories 441 calories, Fat 27 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 2.3 milligram of sodium

SMOKY BAKED BEANS WITH CHORIZO

Smoky Baked Beans With Chorizo image

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

Ingredients

1 lb dried great northern beans, 2 1/2 cups
1 c dry-cured spanish chorizo, diced
4 c onions, diced
8 clove garlic, thinly sliced
4 c water
2 Tbsp fresh oregano, chopped
2 Tbsp fresh thyme, chopped
1 1/2 tsp salt
1 tsp dried cumin
1/2 tsp smoked paprika
1/2 tsp paprika
2 bay leaves
2 Tbsp brown sugar, firmly packed
3 Tbsp no salt added tomato paste
3 Tbsp molasses
1/4 tsp dried red pepper flakes
2 1/2 Tbsp red wine vinegar
1/4 tsp black pepper
1/8 tsp ground red pepper
1/2 c green onions, sliced
2 Tbsp fresh flat leaf parsley, chopped

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.

SLOW-COOKER BAKED BEANS WITH CHORIZO AND LIME

Slow-Cooker Baked Beans With Chorizo and Lime image

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

Ingredients

1 pound dried pinto beans, soaked about 8 hours and drained (see Tip)
12 to 14 ounces cooked, smoked or cured Mexican-style chorizo links, sliced into 1 1/2-inch chunks
1 yellow or red onion, finely chopped
5 large garlic cloves, finely chopped
2 cups chicken broth or stock
1 cup canned tomato purée
1/4 to 1/3 cup packed light or dark brown sugar
2 tablespoons unsalted butter
1 tablespoon tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon red-pepper flakes
1 teaspoon ground cumin
1 teaspoon paprika
Kosher salt and black pepper
2 to 3 tablespoons lime juice (from about 2 limes)
1/2 cup roughly chopped cilantro leaves
Vinegary hot sauce, for serving

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.

CHOOSY BEGGARS SMOKY BBQ BAKED BEANS

Choosy Beggars Smoky BBQ Baked Beans image

This recipe makes the best baked beans I have ever eaten...period. It comes from http://www.choosy-beggars.com/index.php/2009/09/04/smoky-bbq-baked-beans/ and I encourage you to have a look at their site to read their own intro for this, as well as to see other great recipes. I just love their writing style! We probably had old beans because they had not softened in the specified time, so we just put the partially cooked beans in the slow cooker to finish overnight. I have read that it is better to add acid ingredients after the beans have been cooking for at least one hour to prevent the skins from toughening, and I will do that next time. (making a big batch for a potluck? Use the measurements in brackets and double your fun). This can be modified to make vegetarian...see below. My son, who is diabetic, used Splenda Brown Sugar Blend, reduced the maple syrup, and omitted the molasses (but felt that it really should have had it for more depth of flavour). To compensate, he increased the chipotle, and the end result was still fantastic...or at least, we thought so...

Provided by Sweet Baboo

Categories One Dish Meal

Time 14h

Yield 1 pot, 8 serving(s)

Number Of Ingredients 18

Ingredients

1 lb dried navy beans (2 lbs. dried navy beans)
1 smoked pork hock, about 1 pound (same size pork hock but use all the meat)
2 bay leaves (3 bay leaves)
14 ounces crushed tomatoes (28 oz can crushed tomatoes)
2 tablespoons yellow mustard (1/4 cup yellow mustard)
2 tablespoons blackstrap molasses (1/4 cup molasses)
2 tablespoons red wine vinegar (1/4 cup vinegar)
1/4 cup maple syrup (1/2 cup maple syrup)
1 1/2 tablespoons Worcestershire sauce (3 tbsp wooster)
1 1/2 tablespoons packed brown sugar (3 tbsp brown sugar)
3 garlic cloves (6 cloves garlic)
1 large chipotle chili pepper (2 chipotle peppers)
1 teaspoon adobo sauce (2 tsp adobo sauce)
1 teaspoon cumin powder (2 tsp cumin)
1/2 teaspoon allspice (1 tsp allspice)
2 cups chicken stock (4 cups chicken stock)
1 1/2 cups as needed chicken stock (2-3 cups chicken stock as needed)
kosher salt, to taste

Steps:

* If you wanted to make this vegetarian, omit the pork hock. Instead, drop 2 tbsp of butter into the bottom of your Dutch oven before the beans go in, and add 6-8 drops of liquid smoke (or 1/4 tsp if you're making enough for a potluck) to the wet and stickies before it goes in the oven.
Soak the beans in three times as much water for 8 hours or overnight.
Preheat your oven to 325ºF with your racks near the bottom.
In a fairly large Dutch oven (particularly if you're making the potluck amount) nestle the pork hock and pour the soaked beans around it. Add the bay leaves.
In a medium-large mixing bowl, pour the tomatoes, mustard, molasses, red wine vinegar, maple syrup and worcestershire sauce. Measure in the brown sugar, cumin and allspice.
Finely mince (or grate) the cloves of garlic and add them to the mix. Take your chipotle out of their deliciously spicy adobo sauce and chop very, very finely. Add the chipotle and dollop in your adobo sauce. Season with salt (1-2 tsp for the regular amount, and up to 1 tbsp, depending on taste, for the potluck size).
Give the sauce a good whisk to make sure that everything is combined, and pour it over the beans. Stir until the beans are evenly coated. The pork hock gets in the way a little bit, but just work around it. Believe me, it's much easier than lifting the pork hock out and then trying to sandwich it back in and even things out.
Pour 2 cups of chicken stock over top. It should look rather soupy at this point.
Cover the Dutch oven and tuck it in to bake for at least 4 hours before checking to see the condition of your beans. They will have absorbed quite a bit of the flavorful sauce at this point, and started to thicken up.
The beans should be very tender and soft, but not falling apart into mush. Remove the pork hock from the pot.
Add more stock to the pot until it starts to look thin and saucy but not overly soupy. Does that make sense? Tuck the beans back in the oven to continue cooking while you let the pork hock cool until it's easy to handle. At that point, separate the meat from the skin/fat and bones. Discard the gristle and bones before tearing the meat into relatively small chunks. Reserve the big fatty skin chunk (appetizing? No. Delicious flavor inducing? Yes) that was on the exterior of your pork hock.
Mix about half of the chopped pork back in with the beans (or all of it if you were making the larger amount, or if you just happen to have a fondness for smoked pork...which is entirely understandable), and add more stock if they aren't looking loose enough. Casually drape the skin/fat on top of the beans like a first date at a movie theater. Try to lay it fat side up if you can. Put the lid back on and tuck the beans back, yet again, in your oven for another 1 - 1.5 hours. The texture of the beans should be saucy but not soupy. You know, fairly thick but not goopy. Sloppy? Can I describe them as sloppily thick beans? Because that's how I like them. It's up to you, though. If you like a saucier bean, add more stock. If you like a thicker bean, let it cook for the last half hour uncovered. There are ways to give you what you want, the beans say so.
Remove the fat cap from the beans and give them a good stir before serving.