Smoky Baked Beans With Chorizo Food

SMOKY HAKE, BEANS & GREENS

Steps:

• Boil a full kettle of water and heat the grill to high. Heat 1 tsp oil in a large frying pan. Squeeze the meat from the chorizo directly into the pan. Add the onion and fry for 5 mins, crushing the meat with a spatula until broken up, golden and surrounded by its juices. The onion will also be soft and golden.
• Meanwhile, put the spinach in a colander, slowly pour over the boiled water to wilt it, then run under the cold tap. Squeeze out the excess water using your hands, then set aside. Line a baking tray with foil, rub with a little oil and place the fish on top. Season, sprinkle over the smoked paprika and drizzle with a little more oil.
• Tip the chilli into the pan with the sausages, fry for 1 min more, then add the beans, spinach, lemon juice and extra virgin olive oil. Let it warm through gently, then season to taste.
• Grill the fish for 5 mins or until flaky but not dry - you won't need to turn it. Spoon the bean mixture onto plates, then carefully top with the fish and any juices from the tray. Serve with a dollop of Quick garlic mayonnaise (see recipe, right), if you like.

MEXICAN BAKED BEANS WITH CHORIZO

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.

SMOKY BEANS ON TOAST

Steps:

• Heat the oil in a small pan, add the onion and pepper, and fry gently until soft, about 10-15 mins. Crush half the garlic and add this to the pan, along with the tomatoes, paprika, vinegar, beans, sugar and some seasoning. Bring to a simmer and cook for 10-15 mins or until slightly reduced and thickened.
• Toast the bread, rub with the remaining garlic and drizzle with a little oil. Spoon the beans over the toast, drizzle with a little more oil and scatter over the parsley.

SMOKY BAKED BEANS

Steps:

• In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. , In a 5-qt. slow cooker, combine the beans, tomatoes and sausage mixture. In a small bowl, combine the barbecue sauce, ketchup, brown sugar, mustard, steak seasoning and Liquid Smoke if desired. Stir into bean mixture. , Cover and cook on low for 7-8 hours or until heated through.

SMOKY BAKED BEANS WITH CHORIZO

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.

SMOKY CHORIZO CHILI

Steps:

• Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
• Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
• Serve the chili with bowls of the toppings on the side for passing at the table.

ANDALUSIAN STYLE CHORIZO WITH BEANS RECIPE

Steps:

• Fry the chorizo in a large frying pan, until it releases its oil. Add the onion, celery, red pepper and garlic, and cook until softened.
• Stir in the wine, plum tomatoes and seasoning and simmer for 15 mins stirring occasionally to break up the tomatoes, until the sauce thickens.
• Add the beans or chickpeas and simmer for a further 5 mins. Sprinkle generously with parsley and serve hot, or just warm.

SLOW-COOKER BAKED BEANS WITH CHORIZO AND LIME

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.