Slow-Cooker Baked Beans with Chorizo and Lime

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Slow-Cooker Baked Beans with Chorizo and Lime

Beans stewed with pork, tomato and something sweet is a traditional side dish at potlucks. This easy slow-cooker version is uncommonly kicky and bright, flavored with spiced Mexican-style chorizo, cilantro and lots of lime juice. Use cooked, smoked or cured chorizo, but don’t use dry-cured Spanish-style chorizo, which is a different kind of sausage altogether. There’s flexibility built into this recipe: If you like slightly sweet baked beans, use the larger amount of sugar. If you prefer a result that’s barely sweet, use the smaller amount. Likewise, the lime juice can be assertive or gentle, so use the larger or smaller amount to your taste. You may be tempted to add more liquid to the slow cooker, but resist the urge. The onion and sausage release liquid when cooking, so if you add more you will end up with bean soup instead of baked beans.

Rating

Ingredients

  • 1pound dried pinto beans, soaked about 8 hours and drained (see Tip)
  • 12 to 14ounces cooked, smoked or cured Mexican-style chorizo links, sliced into 1 1/2-inch chunks
  • 1yellow or red onion, finely chopped
  • 5large garlic cloves, finely chopped
  • 2cups chicken broth or stock
  • 1cup canned tomato purée
  • 1/4 to 1/3cup packed light or dark brown sugar
  • 2tablespoons unsalted butter
  • 1tablespoon tomato paste
  • 1teaspoon onion powder
  • 1teaspoon garlic powder
  • 1teaspoon red-pepper flakes
  • 1teaspoon ground cumin
  • 1teaspoon paprika
  • Kosher salt and black pepper
  • 2 to 3tablespoons lime juice (from about 2 limes)
  • 1/2cup roughly chopped cilantro leaves
  • Vinegary hot sauce, for serving
Set base servings to enable scaling:

Directions

In a 6- to 8-quart slow cooker, combine the soaked beans, chorizo, onion, garlic, chicken broth, tomato purée, sugar, butter, tomato paste, onion and garlic powders, red-pepper flakes, cumin and paprika. Season with 1 1/2 teaspoons salt (or 2 1/2 teaspoons if using unsalted stock) and a generous amount of black pepper. Using a spatula, stir well to combine, then smooth the top of the mixture to submerge as many beans as possible. (It’s OK if some poke out of the liquid.) Cover and cook on high until the beans are very tender, about 6 hours.

Stir in the lime juice and cilantro. Taste, and add more salt or pepper if desired. Serve with hot sauce.

Notes

Dried, soaked beans work best here, but if you’d prefer to use canned or precooked beans, you will need about 6 to 6½ cups of drained beans. That’s about 4 (15.5-ounce) cans worth, after draining. Reduce the salt to ¾ teaspoon, and reduce the cook time by an hour or so.The beans should reach a simmer and cook until tender to be safe to eat. If your slow cooker does not reach a simmer on the low setting, increase the heat level to high, and ensure the beans cook at a simmer for at least 15 minutes at some point in the cooking process.

Nutrition

Info
Trans Fat: 0 gramsFat: 16 gramsCalories: 432Saturated Fat: 6 gramsUnsaturated Fat: 9 gramsSodium: 540 milligramsSugar: 10 gramsFiber: 10 gramsCarbohydrate: 52 gramsProtein: 21 grams
Slow Cooker

Source: https://cooking.nytimes.com/recipes/1022685-slow-cooker-baked-beans-with-chorizo-and-lime