My husband is a baked beans connoisseur, and these are his favorites. I never use the chorizo. Sometimes I add bacon, but usually just make them with no meat. Sometimes they turn out a touch dry, so keep an eye on the liquid level.
I've been making these beans for years. I use ground chorizo instead of chorizo with the casing (I've even used soy chorizo from Trader Joe's for a vegetarian version--subsitute veggie broth for the chicken broth) and often add some bacon for additional flavor. Since it can be difficult finding chipotle chili powder, I use the Bufalo brand Chipotle hot sauce (in the Mexican foods aisle at most grocery stores) to taste. Usually a tablespoon adds the right flavor. I also start these in the crockpot and then finish them off in the oven. I will add two or three dried chipotle peppers to beef up the smokiness. These beans are always a hit.
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