Mississippi Roast
Sam Sifton, Robin Chapman
11128 ratings with an average rating of 4 out of 5 stars
11,128
6 1/2 to 8 1/2 hours
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In a 6- to 8-quart slow cooker, combine the soaked beans, chorizo, onion, garlic, chicken broth, tomato purée, sugar, butter, tomato paste, onion and garlic powders, red-pepper flakes, cumin and paprika. Season with 1½ teaspoons salt (or 2½ teaspoons if using unsalted stock) and a generous amount of black pepper. Using a spatula, stir well to combine, then smooth the top of the mixture to submerge as many beans as possible. (It’s OK if some poke out of the liquid.) Cover and cook on high until the beans are very tender, about 6 hours.
Stir in the lime juice and cilantro. Taste, and add more salt or pepper if desired. Serve with hot sauce.
what about raw chorizo? Should I cook it first?
I used an Instant Pot. I used the sauté setting for the sausage (I used Beyond Sausage and omitted the butter to make it vegan) and then tried to use the slow cooker function on high. At the 5hr mark, the beans were not cooked (I soaked them for 24hrs) so I pressure cooked on the bean setting and then turned it back onto slow cook until I was ready to serve. Came out DELICIOUS. In future, I would pressure cook first, then slow cook as long as time permits for beans to absorb the flavor.
I would, if only to cook off the water and drain excess fat.
I've made this multiple times, always according to the recipe, and adjusting the sugar to taste (you can always add more toward the end). "Creamy" beans is not something I understand to be the object here, but 6 hours on high with dried pinto beans that I have soaked overnight in advance results in a tender bean with a flavorful bite that has friends asking for the recipe. I use uncooked choriza (pork or beef) available at my grocery store next to the bacon and sausage, and I lightly brown it.
I've made this multiple times, always according to the recipe, and adjusting the sugar to taste (you can always add more toward the end). "Creamy" beans is not something I understand to be the object here, but 6 hours on high with dried pinto beans that I have soaked overnight in advance results in a tender bean with a flavorful bite that has friends asking for the recipe. I use uncooked choriza (pork or beef) available at my grocery store next to the bacon and sausage, and I lightly brown it.
Way too sweet... use brown sugar sparingly.
Pretty bad miss. Cut in half but otherwise followed exactly. Please stop with the dried bean propaganda. Got beans from the Whole Foods bulk section and soaked overnight (at least 12 hours) and cooked in the crookpot for 8 hours on high. Barely done. Same experience basically every time I've cooked from dry, though many of those recipes will suggest adding salt at the end since it keeps the beans from tenderizing. Anyway, all that work resulted in something that tasted vaguely of canned chili.
I used an Instant Pot. I used the sauté setting for the sausage (I used Beyond Sausage and omitted the butter to make it vegan) and then tried to use the slow cooker function on high. At the 5hr mark, the beans were not cooked (I soaked them for 24hrs) so I pressure cooked on the bean setting and then turned it back onto slow cook until I was ready to serve. Came out DELICIOUS. In future, I would pressure cook first, then slow cook as long as time permits for beans to absorb the flavor.
Even soaked >12 hours, 6 hours in crockpot did not achieve creamy beans—but the flavors were good.
Instapot works great. If you soak the beans, cook 15 minutes at high pressure with a 15 minute natural release. If you don’t soak them, cook 30 minutes at high pressure with 15 minute natural release. Raw chorizo works fine: cut into chunks and use the sauté function to cook, remove then sauté onions for a few minutes, garlic for a minute and add tomato paste and spices to bloom flavors. Add cooked chorizo and all other ingredients and cook as above. Terrific!
Instant Pot directions?
Can Instant Pot be used instead of a slow cooker and if so I presume far less time to cook?
I guess it’s about the flavours but, uh… soaked beans take 90 minutes to cook on the stove, tops. 6 hours in a slow-cooker??
It's a recipe for BAKED beans, and the slow cooker works like the oven here. Of course you can cook them on the stove top in less time, but then of course they won't taste anything like what the recipe intends, as the sugars will not have carmelized in the process.
what about raw chorizo? Should I cook it first?
I would, if only to cook off the water and drain excess fat.
It says cooked in the recipe.
I used raw and it was fine
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