Smoky Baked Beans with Chorizo

Smoky Baked Beans with ChorizoRecipe
Photo: Anna Williams; Styling: Pam Morris
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.


12 servings (serving size: 2/3 cup)
Total time: 10 Hours, 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 10 Hours, 30 Minutes

Nutritional Information

Calories 184
Fat 2.9 g
Satfat 1 g
Monofat 1.2 g
Polyfat 0.5 g
Protein 10.6 g
Carbohydrate 30.3 g
Fiber 7.5 g
Cholesterol 0.0 mg
Iron 2.8 mg
Sodium 306 mg
Calcium 98 mg


1 pound dried Great Northern beans (2 1/2 cups)
1 cup diced dry-cured Spanish chorizo
4 cups chopped onion
8 garlic cloves, thinly sliced
4 cups water
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 1/2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon paprika
2 bay leaves
2 tablespoons brown sugar
3 tablespoons no-salt-added tomato paste
3 tablespoons molasses
1/4 teaspoon crushed red pepper
2 1/2 tablespoons red wine vinegar
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1/2 cup chopped green onions
2 tablespoons chopped fresh flat-leaf parsley


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. 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.

3. Preheat oven to 350°.

4. 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. Remove from oven; stir in vinegar, black pepper, and ground red pepper. Discard bay leaves; sprinkle with green onions and parsley.


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