Spring is here, which means it’ll soon be time to fire up the grill, invite friends and family over and enjoy the beautiful weather with a barbecue (if you haven’t already). Before you get cooking, make sure you’ve got some of the necessaries: Charcoal? Check. Paper plates? Check? Randall Beans? Check.

No backyard barbecue is complete without baked beans, and this recipe is one of our favorites.

We partnered with Duke’s Meat to take your taste buds south of the border with this recipe. The key to a perfect baked bean recipe is to find the balance between sweet and savory. For us, no dish does it better than this!

First, we start with chorizo for that zesty, savory and spicy kick. Then – substituting bacon – we toss in some chopped up Duke’s Honey Bourbon Jerky to be the Ying to the chorizo’s Yang. Duke’s jerky gives this concoction that sweetness and saltiness that sends it over the edge.

Of course, we don’t forget the other elements that make baked beans so wonderful. Round off this dish with paprika, liquid smoke, molasses, cumin and all the other flavors and spices you have come to love from these backyard beans.

These beans are delicious and hearty enough to be a meal all on their own. But, you know as well as us that these would go great alongside a grilled hot dog and an ear of corn-on-the-cob.

The only problem with these baked beans? Making sure you have enough for everyone!


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chorizo baked beans with Duke's Jerky

Sweet and Smoky Chorizo Baked Beans with Duke’s Jerky


  • 1 cup chorizo
  • 2 ½ cups Randall Great Northern Beans
  • 1 package Duke’s Honey Bourbon Beef Jerky, chopped
  • 4 cups white onion, chopped
  • 8 garlic cloves, thinly sliced
  • 2 cups water
  • 2 Tbsp. fresh oregano
  • 2 Tbsp. fresh thyme
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. smoked sweet paprika
  • 2 Tbsp. brown sugar
  • 3 Tbsp. tomato paste
  • 3 Tbsp. molasses
  • 1 tsp. liquid smoke
  • ¼ tsp. crushed red pepper
  • 2 ½ tsp. rice wine vinegar
  • ¼ tsp. pepper
  • ½ cup green onions, chopped
  • 2 Tbsp. flat-leaf parsley, chopped


  1. Heat a large cast iron skillet over medium-high heat. Add chorizo and cook until fat begins to render, about 5 minutes. Add onion and garlic and sauté until tender, about 10 minutes. Add beans, Duke’s jerky, water, oregano, thyme, salt, cumin, coriander, and paprika. Bring to a boil. Cover, reduce heat, and simmer for 45 minutes.
  2. Preheat oven to 350 degrees.
  3. Stir in brown sugar, tomato paste, molasses, liquid smoke, and crushed red pepper. Bring to a simmer. Cover and bake for 1 hour and 30 minutes, or until sauce is thick. Remove from oven, stir in vinegar and black pepper. Sprinkle with green onions and parsley.


Barbecue season is the best time for entertaining family and friends. Just make sure your guest have plenty to snack on. Dips and spreads are the perfect appetizer: they are easy to prepare, they can satisfy a crowd and are just as good the next day.