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!
Ingredients
- COFFEE BBQ SAUCE:
- 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
- BAKED BEANS
- 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
Preparation
- 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.
