Name: Slow-Cooker Baked Beans with Chorizo and Lime
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 450 g dried pinto beans; 370 g mexican-style chorizo links; 100 g onion; 5 garlic; 480 ml chicken stock; 240 ml canned tomato purée; 60 g brown sugar; 30 g unsalted butter; 17 g tomato paste; 6 g onion powder; 6 g garlic powder; 6 g red-pepper flakes; 6 g cumin; 6 g paprika; 9 g salt; black pepper; 40 ml lime juice; 15 g cilantro; vinegary hot sauce

Equipment

6 to 8-quart slow cooker

Spatula

or Large wooden spoon

Ingredients

8 servings

Main

450 g dried pinto beans, soaked and drained
370 g mexican-style chorizo links, sliced into 4cm chunks
100 g onion, finely chopped
5 garlic, finely chopped
480 ml chicken stock
240 ml canned tomato purée
60 g brown sugar, packed
30 g unsalted butter
17 g tomato paste
6 g onion powder
6 g garlic powder
6 g red-pepper flakes
6 g cumin
6 g paprika
9 g salt
black pepper
40 ml lime juice
15 g cilantro, roughly chopped
vinegary hot sauce

Nutrition (per serving)

444

Calories

21g

Protein

54g

Carbs

17g

Fat

11g

Fiber

12g

Sugar

932mg

Sodium

Method

Place the soaked and drained pinto beans, sliced chorizo, chopped onion, and minced garlic into the slow cooker.

Add the chicken stock, tomato purée, brown sugar, butter, tomato paste, and all dried spices. Season with salt and black pepper.

Stir the mixture thoroughly with a spatula and smooth the surface to ensure the beans are fully submerged in the liquid.

Cover the pot and cook on the high setting (approximately 93°C/200°F) for 6 hours until the beans are tender.

6hLook for: Liquid has thickened into a glossy sauce.Feel: Beans should be soft and easily crushed against the side of the pot.

Incorporate the lime juice and chopped cilantro into the beans.

Adjust seasoning with additional salt or pepper as needed and serve hot with hot sauce on the side.

Chef's Notes

For an even deeper flavor, consider browning the chorizo and sautéing the onions and garlic before adding them to the slow cooker. This renders the chorizo fat and builds a more complex flavor base.
If your beans aren't tender after 6 hours on high, don't be afraid to cook them longer. Bean tenderness can vary based on age and type.
Taste and adjust the seasoning *after* the beans have cooked. The flavors will meld and intensify during the slow cooking process.
The lime juice and cilantro are crucial for brightening the dish. Add them at the very end to preserve their fresh, zesty qualities.
This dish is excellent served as a side, but can also be a hearty vegetarian main dish by omitting the chorizo and adding extra vegetables like corn or bell peppers.