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Chorizo Baked Beans

Chorizo Baked Beans

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From the Smith & Wollensky 2012 Fall Collection

Coffee Barbeque Sauce

1 tablespoon olive oil
2 teaspoons garlic, chopped
¼ cup Spanish onion, diced
1 teaspoon chili powder
1 teaspoon smoked paprika
2 tablespoons Old Grand-Dad Bourbon
2½ tablespoons dark brown sugar
3 tablespoons molasses
1 tablespoon chipotle pepper in adobo sauce, drained, chopped
¼ cup fresh brewed coffee
1½ cups ketchup
½ tablespoon lime juice, fresh
½ teaspoon kosher salt

1. 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.

Baked Beans

1 tablespoon olive oil
6 oz. cooked chorizo sausage links, ½-inch dice
1/3 cup carrots, ½-inch dice
½ cup Spanish onions, ½-inch dice
2 (16-oz.) cans cannellini beans, drained, rinsed
½ cup chicken stock
1 tablespoon light brown sugar
1 tablespoon Old Grand-Dad Bourbon
Salt and black pepper, as needed

1. Heat olive oil in large skillet over medium heat.

2. Add diced chorizo, onion and carrots; sauté until lightly browned.

3. Add cannellini beans and continue sautéing for 1 minute.

4. Add reserved BBQ sauce, chicken stock, brown sugar and bourbon; slowly simmer for 15 to 20 minutes, stirring frequently.

5. Season to taste with salt and pepper.