Ingredients
Scale
- 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
Instructions
- 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.
- Preheat oven to 350 degrees.
- 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.