Stove Top Beans with Chorizo and Bacon Recipe
Submitted By:from 37 Cooks.
Stove Top Beans with Chorizo and Bacon Notes
I wanted to try The Spice House's Chorizo Mexican Sausage Seasoning Blend because I thought that it would be a great addition to my three-bean baked bean recipe. When I received the seasoning blend, however, I decided to make a batch of chorizo first so that I could see what it was meant to taste like on its own. It turned out to be such an easy process, and the flavor was fantastic! So...I decided to use the chorizo in my bean dish rather than the bacon that I usually include (okay, I did add a little bacon, but not that much!) Which led me to make a few other changes. Which led to a completely new dish that my family loved!
- 1 pound ground beef
- 2 tablespoons plus 2 teaspoons Chorizo Seasoning
- 2 tablespoons red wine vinegar
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 16-ounce can kidney beans, drained and rinsed
- 1 16-ounce can lima beans, drained and rinsed
- 2 16-ounce cans pork and beans, drained and rinsed
- 1 cup chicken broth
- 1/4 cup prepared bbq sauce
- 1 tablespoon prepared yellow mustard
- 2 1/2 teaspoons maple sugar
- 1/2 cup water
- 2 tablespoons agave nectar or honey
- 1 1/2 teaspoons aleppo pepper
- 4 slices bacon, cooked and chopped, plus more for garnish if desired
Serves / Yields
Mix ground beef with 2 tablespoons Chorizo Seasoning and red wine vinegar. Cook until beef is browned.
Using a large stock pot on the stove top, heat the chorizo, onion, and garlic until onion is fairly soft (about 5 minutes). Add all ingredients except the bacon. Bring to a simmer, cover, put over low heat, and allow to warm through for 20 minutes. Stir frequently to avoid burning the bottom of the pan. Remove the lid and add the 4 slices of bacon. Continue to heat the pot of beans, uncovered, if you would like the mixture to be thicker. Alternately, you could add a bit more water or broth and heat through if you would like a thinner dish. Serve warm and enjoy. Cheers!
I made and cooked up the chorizo a day ahead. That was the most time-consuming part of the dish. When it was time to put the meal together, it was a simple process. I made mine in a large stovetop stock pot, but you could use a Dutch oven or even a crock pot, depending on your preference. Since everything in the dish is pre-cooked, you are really just spicing it all up and letting the flavors develop.
We ate ours with corn bread on a rainy, lazy Sunday. You could also serve it with rice, over eggs, or as a side dish with some BBQ. The recipe makes quite a bit, but it's even better the next day. Enjoy!
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