Pork and Beans With Chorizo

Name: Pork and Beans With Chorizo
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 8 -10 ounces spanish chorizo, casing removed; 2 tablespoons extra virgin olive oil; 1 large onion, chopped; 1/2 red bell pepper, chopped; 1/2 green bell pepper, chopped; 4 garlic cloves, chopped; 1/3 cup vermouth or 1/3 cup white wine; 2 (15 ounce) cans pinto beans, rinsed and drained; 14 1/2 ounces canned chopped tomatoes (fire roasted is great); 1 cup chicken broth or 1 cup chicken stock; kosher salt & freshly ground black pepper

Submitted by LifeIsGood

"This recipe is adapted from one by Sara Moulton. Enjoy!"

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photo by Lavender Lynn

Ready In:: 1hr
Ingredients:: 11
Serves:: 4-6

ingredients

8 -10 ounces spanish chorizo, casing removed
2 tablespoons extra virgin olive oil
1 large onion, chopped
¹⁄₂ red bell pepper, chopped
¹⁄₂ green bell pepper, chopped
4 garlic cloves, chopped
¹⁄₃ 1/3 cup vermouth or 1/3 cup white wine
2 (15 ounce) cans pinto beans, rinsed and drained
14 ¹⁄₂ ounces canned chopped tomatoes (fire roasted is great)
1 cup chicken broth or 1 cup chicken stock
kosher salt & freshly ground black pepper

directions

Cut the chorizo in half lengthwise and then crosswise into about 1/2-inch pieces. Heat up the olive oil in a big saucepan, over med-high heat. Add the chorizo and cook for approximately 5 minutes or until the pieces are lightly browned . Remove the chorizo and set aside.
Remove all but about 2 T of the chorizo flavored oil from the pan. measure the chorizo-flavored oil from the saucepan and put the pan back over medium-low heat. Add the onion and cook for about 4-5 minutes. Add the bell peppers and cook for another 2 minutes. Add the garlic and cook about 1 more minute. Next, add the sherry and simmer for about 2-3 minutes, or until it has reduced by approximately half.
Next, add the beans, tomatoes and chicken stock to the saucepan. Simmer this for about 15 mintues. Mash the mixture a bit to crush some of the beans. Lastly, stir in the chorizo and season with salt and pepper , to taste.

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Reviews

This was easy to make. The hard part was finding the spanish kind of chorizo. It has a good flavor. We had this with cornbread.

Lavender Lynn
This was really good. I made one change, using fresh Mexican-style chorizo instead of Spanish (the fresh is easier for me to find). I used three links, which was about 11.5 oz. I left out the oil, just using the fat from the sausage to brown the veg. I also used all red bell pepper (personal preference). Otherwise followed the recipe, using wine. Thanks for sharing!

flower7
i did actually use pork and beans for this as i had stocked up on 4th of july beans its wonderful this could very well be one of your pantry dishes for when your in a hurry . i did sprinkle on the panko which i liked but did not put in the oven its 100 degrees here and im just not doing that lol . try this recipe i really liked it zaar world tour 8

Dienia B.

RECIPE SUBMITTED BY

LifeIsGood

United States

Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!

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