Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
10 servings (serving size: 1/2 cup)

Molasses sweetens the beans, vinegar adds tang, and the chipotle chile powder makes them spicy.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Heat a Dutch oven over medium-high heat. Add chorizo; sauté 2 minutes. Add onion; sauté 5 minutes, stirring occasionally. Stir in broth and remaining ingredients; bake uncovered at 325° for 1 hour.

Ratings & Reviews

seaside725's Review

seaside725
September 14, 2013
I used some leftover ham in this recipe. I thought it was tasty and easy to make. I served it over rice. A good hearty meal.

robinarroyave's Review

Housejunkiepdx
June 19, 2013
When I made this the bean gravy never thickened up. It was very liquidy. The flavor was good though, and everyone liked it a lot. For me personally, it just wasn't a "wow recipe".

halfbakedcake's Review

halfbakedcake
February 27, 2010
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.

Housejunkiepdx's Review

robinarroyave
June 14, 2009
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.