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Ingredients

• 1 pound  dried navy beans
• 1 tablespoon  olive oil; more as needed
• 10 ounces  Spanish chorizo, casings removed (if possible), small diced (about 2 cups)
• 1 medium  yellow onion, chopped
• 3 large  cloves garlic, chopped
• 6 cups  lower-salt chicken broth
• 2   bay leaves
• 1/2 teaspoon  ground cumin
• 1/8 teaspoon  cinnamon
•   Freshly ground black pepper
• 1 cup  oloroso or amontillado sherry, plus 2 tablespoons to finish, if desired
• 1 cup  canned crushed tomatoes
• 1/4 cup  light brown sugar
• 3 sprigs  fresh thyme
•   Kosher salt

Description

Sherry Adds A Subtle Tang, And Spanish Chorizo Brings A Smoky Note To These Beans.

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