CHORIZO BAKED BEANS ON TOAST
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
Categories Breakfast
Time 25m
Number Of Ingredients 15
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
PORK LOVERS BAKED BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 16 to 18 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- Melt the butter in a saucepan over medium-high heat and fry the onion and jalapeno for a couple of minutes. Add the chorizo and saute until almost cooked, about 5 minutes. Pour onto a paper towel-lined plate to drain excess grease from the chorizo.
- Pour the beans into a 13-by-9-inch baking dish. Add the mustard, barbecue sauce, ketchup and hot sauce. Add the chorizo mixture and stir it all together. Lay the bacon slices on top and bake until the beans are bubbly and the bacon is brown, about 1 hour.
MEXICAN BAKED BEANS WITH CHORIZO
These Mexican Baked Beans with Chorizo are smoky, sweet, and spicy! This gluten free recipe makes a TON, and it's freezable. Serve as a side at your next BBQ, piled on toast, or with fried eggs for brunch.
Provided by Elizabeth Lindemann
Categories Side
Time 1h
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- In a dutch oven (or other heavy, deep oven-proof skillet or pot), cook the pork chorizo over medium-high heat until browned, breaking it up into small crumbles as you go (about 3 minutes).
- Add the onions and jalapeño peppers. Sauté until softened and browned (about 3 minutes).
- Add the two cloves of minced garlic. Sauté until fragrant (about 30 seconds).
- Add the smoked paprika (1 tablespoon), chili powder (1 tablespoon), cumin (1 tablespoon), and kosher salt (1 teaspoon). Stir to coat.
- Add the whole can of tomato paste. Stir to coat and cook for about 1 minute, until it starts to turn a deep color.
- Add the molasses (1/4 cup), brown sugar (1/4 cup) and apple cider vinegar (1/4 cup) and stir until sugar has melted and all ingredients are incorporated (about 3-4 minutes).
- Add the four cans of drained and rinsed pinto beans and water (1/2 cup) and stir.
- Place pot in preheated oven and bake for 45 minutes to an hour, uncovered, until thick and bubbly.
- Stir in lime juice and fresh cilantro. Serve hot with extra cilantro for garnish. Season with more salt to taste, if needed.
Nutrition Facts : Calories 317 kcal, Carbohydrate 51 g, Protein 16 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 550 mg, Fiber 14 g, Sugar 12 g, ServingSize 1 serving
BAKED BEANS WITH CHOURIçO
Make and share this Baked Beans with Chouriço recipe from Food.com.
Provided by Chef Gorete
Categories One Dish Meal
Time 6h25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Soak and cook beans according to the package directions.
- Preheat oven to 350°F.
- In a large dish with a cover, combine the beans, sausage, bacon, salt, paprika, cumin, ketchup, black pepper, oil, and water to the mixture. If too dry, add a bit more water. Sprinkle the top with cinnamon.
- Bake until beans are bubbly, do not let dry out.
Nutrition Facts : Calories 303, Fat 8.4, SaturatedFat 2.3, Cholesterol 9.7, Sodium 1352.5, Carbohydrate 40.3, Fiber 14.5, Sugar 5.6, Protein 16.8
CHORIZO & BACON BEAN STEW
A mixture of red kidney and black beans, chorizo and smoked bacon come together to make a hearty and mildly spicy bean stew. Grab a crusty roll and tuck in
Provided by John Torode
Categories Dinner, Main course, Supper
Time 50m
Yield Serves 6 - 8 as a side
Number Of Ingredients 12
Steps:
- Put the oil, chorizo, bacon and shallots in a good-sized saucepan. Turn on the heat and cook for 5 mins, stirring every so often. When the shallots are soft and the bacon smells cooked, add the herbs and paprika, and mix well.
- Add the beans and the chillies, give it a good stir and cook for 2 mins so the beans are coated with the mixture.
- Add the rest of the ingredients, plus 100ml water and some seasoning, then give everything a good stir. Bring to the boil, then lower to a simmer and cook for 30 mins, stirring, until it's thick. Once ready, remove the bay, thyme and chillies, then serve.
Nutrition Facts : Calories 449 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1.3 milligram of sodium
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.
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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- 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.
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