Rating: 5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Ivy Manning
Recipe by Cooking Light June 2011

Gallery

Credit: Anna Williams; Styling: Pam Morris

Recipe Summary test

hands-on:
20 mins
total:
10 hrs 30 mins
Yield:
12 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans. Cover; let stand 8 hours. Drain.

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  • 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.

  • Preheat oven to 350°.

  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

184 calories; fat 2.9g; saturated fat 1g; mono fat 1.2g; poly fat 0.5g; protein 10.6g; carbohydrates 30.3g; fiber 7.5g; iron 2.8mg; sodium 306mg; calcium 98mg.
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