Southwestern Baked Beans with Chorizo, Poblanos, and Orange
A recipe from Kitchen Sense by Mitchell Davis

These unusually flavored baked beans have a rich, creamy texture and delicate orange flavor that blends surprisingly well with the chorizo and spices. I just love them. Be sure to use a fresh (raw) Mexican chorizo, not cured, smoked Spanish chorizo—the flavor will be good either way, but the Spanish chorizo ends up very dry.

Ingredients:
Makes about 8 cups, enough for 8 servings

• 2 cups small white beans (1 pound), such as navy, soldier, Great Northern, cannellini, or baby lima beans
• 1 pound fresh (raw) Mexican chorizo or other spicy sausage, cut into 11⁄2-inch pieces
• 1 large white or yellow onion, chopped
• 2 garlic cloves, minced
• 2 dark green poblano chiles, seeded and diced
• 1 or 2 jalapeño or serrano chiles, seeded and finely chopped
• 3 tablespoons orange juice concentrate
• 1-1⁄2 teaspoons kosher salt
• 1⁄4 teaspoon freshly ground black pepper
• 1 bunch fresh cilantro, chopped (about 1⁄3 cup)

To Prepare:
In a large, deep ovenproof pot with a lid or in a slow-cooker, combine the beans, chorizo, onion, garlic, poblanos, jalapeños, orange juice concentrate, salt, and black pepper. Stir in 41⁄2 cups water. Cover the pot, set in the oven, and turn the temperature to 250 degrees farenheit, or switch the slow-cooker on to low. Cook for 8 hours or until the beans are soft but still hold their shape. Remove from the oven or turn off the slow-cooker. Let the beans cool at room temperature. As they sit they will absorb any excess liquid. Stir in the cilantro before serving.

Total time: 8 hours

Advance Prep I find the beans are actually best if they are made the day before and reheated (on the stove or in the oven) before serving.

Leftovers The beans will keep for two weeks in the fridge or can be frozen for several months. Reheat leftovers on the stove, in the oven, or in a microwave.