Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2

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

Melanie Barnard
Recipe by Cooking Light March 2002

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
10 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

245 calories; calories from fat 20%; fat 5.4g; saturated fat 1.8g; mono fat 2.2g; poly fat 0.6g; protein 10.3g; carbohydrates 40g; fiber 8g; cholesterol 10mg; iron 3.6mg; sodium 639mg; calcium 135mg.
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