- Level: Easy
- Total: 2 hr 35 min (includes cooling time)
- Active: 25 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 790
- Total Fat
- 37 g
- Saturated Fat
- 12 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 10 g
- Sugar
- 11 g
- Protein
- 59 g
- Cholesterol
- 175 mg
- Sodium
- 1582 mg
Based on a recipe from her Aunty Janet, Ree says this is truly a dish for all seasons. In the summertime, Ree makes it to accompany hot dogs and burgers from the grill, but at other times of the year it is a great potluck dish that you can double or triple depending on how many people you are catering for.
- Level: Easy
- Total: 2 hr 35 min (includes cooling time)
- Active: 25 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 790
- Total Fat
- 37 g
- Saturated Fat
- 12 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 10 g
- Sugar
- 11 g
- Protein
- 59 g
- Cholesterol
- 175 mg
- Sodium
- 1582 mg
Ingredients
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Directions
- Preheat the oven to 325 degrees F.
- Place a large skillet over medium heat. Add the chorizo and cook until brown and cooked through, 5 to 6 minutes. Remove with a slotted spoon to a plate and remove all but 3 tablespoons of the grease. Add the onion, peppers and jalapeños and cook to soften, 2 to 3 minutes. Add the pork and beans, barbecue sauce, brown sugar, mustard and vinegar, then stir to combine. Bring to a simmer, then transfer to a 9-by-13-inch baking dish and top with the chorizo.
- Transfer the dish to the oven and bake until the beans are bubbly and the sauce has thickened, about 2 hours. Remove and let sit for 10 minutes to thicken some more and to let cool slightly. Garnish with the Cotija and cilantro. Serve.
