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.
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
How to Make It
Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans. Cover; let stand 8 hours. Drain.
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.
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Almost perfect, but not quite. The flavor was a little lacking without modifications, although they were small. I suggest upping the tomato paste and molasses by an extra tablespoon (or two). The first time I made them I actually ended up adding it in towards the end when I wasn't happy with the flavor, so you can play around with it. Also, while there are a lot of different spices, I wouldn't skip any (especially the smoked paprika). They're essential.
I needed a recipe that I could cook in my crock pot or roaster for a large crowd and this was it! I'm not a big fan of sausage so I used bacon instead. I cooked the beans until tender and then added in the sauce ingredients and turned my cooker up to let the sauce thicken. If you are going to leave these in a slow cooker you need to cut back on the water so that they are not too soupy. These beans were a hit!