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!
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!
Stove Top Beans with Chorizo and Bacon
1 recipe (1 pound) of The Spice House Chorizo, made according to their instructions, which are found on The Spice House website on the Chorizo Mexican Sausage Seasoning Blend product page (also found on the bottle.) I used beef. To make the chorizo you will need the Chorizo Mexican Sausage Seasoning Blend and red wine vinegar.
1/2 cup onion, diced
2 cloves of garlic, minced
1 16-ounce can of kidney beans, drained and rinsed
1 16-ounce can of lima beans, drained and rinsed
2 16-ounce cans of pork and beans, drained and rinsed
1 cup chicken broth
2 teaspoons The Spice House Chorizo Mexican Sausage Seasoning Blend
1/4 cup prepared BBQ sauce (of your choice)
1 Tablespoon prepared yellow mustard
2 1/2 teaspoons The Spice House Maple Sugar
1/2 cup water
2 Tablespoons agave nectar (could substitute honey if desired)
1 1/2 teaspoons The Spice House Aleppo Pepper
4 slices of bacon, cooked and chopped, plus more for garnish if desired
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!