Smoky Baked Beans with Chorizo

Ingredients

• 2  bay leaves 
• 0.3 teaspoon pepper black
• 2 tablespoons brown sugar 
• 0.3 teaspoon pepper red crushed
• 2.5 cups cannellini beans dried
• 1 cup dry-cured chorizo diced spanish
• 2 tablespoons flat-leaf parsley fresh chopped
• 2 tablespoons thyme leaves fresh chopped
• 8  garlic cloves thinly sliced
• 0.5 cup green onions chopped
• 1 teaspoon ground cumin 
• 0.1 teaspoon ground pepper red
• 3 tablespoons blackstrap molasses 
• 4 cups onion chopped
• 2 tablespoons oregano fresh chopped
• 0.5 teaspoon paprika 
• 2.5 tablespoons red wine vinegar 
• 1.5 teaspoons salt 
• 0.5 teaspoon paprika smoked
• 3 tablespoons no-salt-added tomato paste 
• 4 cups water 

Equipment

• oven
• dutch oven

Directions

1. Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans. Cover; let stand 8 hours.
2. Drain.
3. Heat a large Dutch oven over medium heat.
4. Add chorizo; cook 4 minutes or until fat begins to render.
5. Add onion and garlic; saut 10 minutes or until tender.
6. Add beans, water, and next 7 ingredients (through bay leaves); bring to a boil. Cover, reduce heat, and simmer 45 minutes or until beans are just tender.
7. Preheat oven to 35
8. Stir brown sugar and the next 3 ingredients (through crushed red pepper) into bean mixture; bring to a simmer. Cover; bake at 350 for 1 1/2 hours or until beans are very tender and sauce is thick.
9. Remove from oven; stir in vinegar, black pepper, and ground red pepper. Discard bay leaves; sprinkle with green onions and parsley.