Sherry Baked Beans with Chorizo

Sherry adds a subtle tang, and Spanish chorizo brings a smoky note to these beans.

• 1 lb. dried navy beans
• 1 Tbs. olive oil; more as needed
• 10 oz. Spanish chorizo, casings removed (if possible), small diced (about 2 cups)
• 1 medium yellow onion, chopped
• 3 large cloves garlic, chopped
• 6 cups lower-salt chicken broth
• 2 bay leaves
• 1/2 tsp. ground cumin
• 1/8 tsp. cinnamon
• Freshly ground black pepper
• 1 cup oloroso or amontillado sherry, plus 2 Tbs. to finish, if desired
• 1 cup canned crushed tomatoes
• 1/4 cup light brown sugar
• 3 sprigs fresh thyme
• Kosher salt

Tip:

Don't have time to soak the beans overnight?
Put them in a 4-quart saucepan. Add enough cold water to cover by 2 inches and bring just to a boil. Remove from the heat and soak for 2 hours. Drain the beans and continue with the recipe.

Sort through the beans to make sure there are no little stones and then put them in a large bowl or pot. Add enough cold water to cover the beans by 2 inches and let soak overnight. Drain the beans well, tilting the colander instead of shaking it to gently extract the water and protect the beans' skins.

Position a rack in the center of the oven and heat the oven to 300°F.

Heat the olive oil in a 5- to 6-quart Dutch oven over medium heat. Add the chorizo and cook, stirring occasionally, until nicely browned, 6 to 8 minutes. Transfer with a slotted spoon to a small bowl. Depending on the amount of fat left in the pot, pour off and discard all but 3 Tbs. or add enough olive oil to make 3 Tbs. Add the onion and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes.

Add the broth, bay leaves, cumin, cinnamon, and 1/2 tsp. pepper. Stir to combine. Add the beans and bring just to a simmer over high heat. Cover and bake until the beans are easy to bite into but still a little mealy in texture, 45 to 60 minutes.

Stir in the reserved chorizo, 1 cup sherry, and the tomatoes, brown sugar, and thyme. Bake, uncovered, until the beans are fully tender, 30 to 60 minutes more. Cool to room temperature, remove the bay leaves and thyme stems, cover, and refrigerate overnight.

To finish, bring to a simmer, uncovered, over medium heat. Reduce the heat to low and continue to simmer until the sauce is reduced to the consistency of thin gravy, stirring occasionally so the bottom doesn't burn, 40 to 60 minutes. Stir in the remaining 2 Tbs. sherry (if using) and season the beans to taste with salt and pepper.

Tuscan Peasant Soup with Rosemary & Pancetta

• 5 Tbs. extra-virgin olive oil
• 1-1/4 cups small-diced pancetta (about 6 oz. or 6 thick slices)
• 4 cups large-diced Savoy cabbage (about ½ small head)
• 2 cups medium-diced onion (10 to 12 oz. or 2 small)
• 1-1/2 cups medium-diced carrot (about 4 medium carrots)
• 1/2 tsp. kosher salt; more as needed
• 2 Tbs. minced garlic
• 1 Tbs. plus 1 tsp. minced fresh rosemary
• 1 tsp. ground coriander
• 1 28-oz. can diced tomatoes, drained
• 7 cups homemade or low-salt canned chicken broth
• 2 15-1/2-oz. cans small white beans, rinsed and drained (about 2-1/2 cups, drained)
• 1 to 2 tsp. fresh lemon juice
• Freshly ground black pepper
• 1 cup fresh breadcrumbs, toasted
• 1 cup grated Parmigiano-Reggiano

Heat 2 Tbs. of the olive oil in a 4- to 5-qt. Dutch oven over medium heat. When hot, add the pancetta and cook, stirring frequently, until quite shrunken, golden brown, and crisp (the oil will also be golden brown), about 6 minutes. Remove the pan from the heat and with a slotted spoon or strainer carefully transfer the pancetta to a paper-towel-lined plate. Pour off and discard all but 2 Tbs. of the fat from the pan.

Return the pot to medium-high heat and add the chopped cabbage. Cook the cabbage, stirring occasionally, until limp and browned around the edges, about 3 minutes. Remove the pot from the heat again and transfer the cabbage to another plate.

Put the pot back over medium heat and add 2 Tbs. more of the olive oil. When the oil is hot, add the onions, carrots, and salt. Cook, stirring occasionally, until the onions are softened and the vegetables are browned around the edges and beginning to stick to the bottom of the pan, 8 to 9 minutes. Add the last 1 Tbs. of olive oil, the garlic, 1 Tbs. of the fresh rosemary, and the ground coriander and cook, stirring, until the garlic is fragrant, about 1 minute. Add the tomatoes, stir together, and cook the mixture 2 to 3 more minutes.

Return the cabbage to the pan and add the chicken broth. Stir well, bring to a boil, and reduce to a simmer. Cook for 10 to 15 minutes to infuse the broth with the flavor of the vegetables. Add the beans, bring back to a simmer, and cook for a minute or two. Remove the pan from the heat, stir in the remaining 1 tsp. fresh rosemary, and let rest a few minutes.

Taste the soup and add lemon juice to brighten it—you’ll want at least 1 tsp. Season with more salt if necessary and a few grinds of fresh pepper. Serve the soup hot, garnished with the reserved pancetta crisps, the toasted breadcrumbs, and the grated Parmigiano.

Sherry Baked Beans with Chorizo

Sherry adds a subtle tang, and Spanish chorizo brings a smoky note to these beans.

• 1 lb. dried navy beans
• 1 Tbs. olive oil; more as needed
• 10 oz. Spanish chorizo, casings removed (if possible), small diced (about 2 cups)
• 1 medium yellow onion, chopped
• 3 large cloves garlic, chopped
• 6 cups lower-salt chicken broth
• 2 bay leaves
• 1/2 tsp. ground cumin
• 1/8 tsp. cinnamon
• Freshly ground black pepper
• 1 cup oloroso or amontillado sherry, plus 2 Tbs. to finish, if desired
• 1 cup canned crushed tomatoes
• 1/4 cup light brown sugar
• 3 sprigs fresh thyme
• Kosher salt

Tip:

Don't have time to soak the beans overnight?
Put them in a 4-quart saucepan. Add enough cold water to cover by 2 inches and bring just to a boil. Remove from the heat and soak for 2 hours. Drain the beans and continue with the recipe.

Sort through the beans to make sure there are no little stones and then put them in a large bowl or pot. Add enough cold water to cover the beans by 2 inches and let soak overnight. Drain the beans well, tilting the colander instead of shaking it to gently extract the water and protect the beans' skins.

Position a rack in the center of the oven and heat the oven to 300°F.

Heat the olive oil in a 5- to 6-quart Dutch oven over medium heat. Add the chorizo and cook, stirring occasionally, until nicely browned, 6 to 8 minutes. Transfer with a slotted spoon to a small bowl. Depending on the amount of fat left in the pot, pour off and discard all but 3 Tbs. or add enough olive oil to make 3 Tbs. Add the onion and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes.

Add the broth, bay leaves, cumin, cinnamon, and 1/2 tsp. pepper. Stir to combine. Add the beans and bring just to a simmer over high heat. Cover and bake until the beans are easy to bite into but still a little mealy in texture, 45 to 60 minutes.

Stir in the reserved chorizo, 1 cup sherry, and the tomatoes, brown sugar, and thyme. Bake, uncovered, until the beans are fully tender, 30 to 60 minutes more. Cool to room temperature, remove the bay leaves and thyme stems, cover, and refrigerate overnight.

To finish, bring to a simmer, uncovered, over medium heat. Reduce the heat to low and continue to simmer until the sauce is reduced to the consistency of thin gravy, stirring occasionally so the bottom doesn't burn, 40 to 60 minutes. Stir in the remaining 2 Tbs. sherry (if using) and season the beans to taste with salt and pepper.