Chorizo Baked Beans

Chorizo Baked Beans from Smith and Wollensky

Chorizo Baked Beans

Prep Time

15 minutes

Cook Time

50 minutes


8 people

These Chorizo Baked Beans are part of the Smith and Wollensky restaurant’s Fall/Winter menu. Recipe provided courtesy of Smith & Wollensky Chef Matthew King. Pair these beans with a pork chop and bring a little of the restaurant experience home!


  • 1 tablespoon olive oil
  • 2 teaspoons garlic, chopped
  • 1/4 cup Spanish onion, diced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons Old Grand-Dad Bourbon
  • 2 1/2 tablespoons dark brown sugar
  • 3 tablespoons molasses
  • 1 tablespoon chipotle pepper in adobo sauce, drained, chopped
  • 1/4 cup fresh brewed coffee
  • 1 1/2 cups ketchup
  • 1/2 tablespoon lime juice, fresh
  • 1/2 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 6 oz. cooked chorizo sausage links, 1/2-inch dice
  • 1/3 cup carrots, 1/2-inch dice
  • 1/2 cup Spanish onions, 1/2-inch dice
  • 2 (16-oz.) cans cannellini beans, drained, rinsed
  • 1/2 cup chicken stock
  • 1 tablespoon light brown sugar
  • 1 tablespoon Old Grand-Dad Bourbon
  • Salt and black pepper, as needed


  • 1 COFFEE BBQ SAUCE: Sauté onions and garlic in olive oil over medium heat until soft. Add paprika and chili powder; sauté until blended
  • 2 Deglaze pan with Old Grand-Dad Bourbon; stirring frequently, simmer until liquid is reduced by half.
  • 3 Add brown sugar and stir until sugar is melted. Add molasses, chipotle pepper and coffee; simmer over medium-low heat until liquid is reduced by half.
  • 4 Add ketchup and simmer over low heat for about 20 minutes or until flavors meld and sauce has reduced; blend with a stick immersion blender until smooth.
  • 5 Add lime juice; season to taste with salt. Reserve.
  • 6 BAKED BEANS: Heat olive oil in large skillet over medium heat.
  • 7 Add diced chorizo, onion and carrots; sauté until lightly browned.
  • 8 Add cannellini beans and continue sautéing for 1 minute.
  • 9 Add reserved BBQ sauce, chicken stock, brown sugar and bourbon; slowly simmer for 15 to 20 minutes, stirring frequently. Season to taste with salt and pepper.


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