Smoky Chipotle Chorizo Gigantes

This bold variation infuses the classic Greek baked bean dish with smoky heat from chipotle peppers and savory Spanish chorizo. It bridges the gap between Mediterranean comfort and spicy Latin flavors, creating a rich sauce perfect for dipping crusty bread.

Instructions

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Preheat your oven to 375°F (190°C).

Heat the olive oil in a large oven-safe skillet over medium heat.

Add the diced chorizo and cook until the fat renders and the edges become crisp, about 4-5 minutes.

Add the chopped onion to the pan and sauté in the chorizo fat until softened, approximately 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.

Stir in the crushed tomatoes, minced chipotle peppers, smoked paprika, and water. Bring the mixture to a gentle simmer.

Gently fold in the drained butter beans, ensuring they are evenly coated in the sauce.

Transfer the skillet to the preheated oven and bake uncovered for 40 minutes, or until the sauce has thickened and bubbles vigorously.

Remove from the oven and let cool slightly. Top with crumbled feta cheese and fresh cilantro before serving.