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Pinto Beans with Chorizo

A hearty bowl of pinto beans with chorizo, garnished with fresh cilantro and lime wedges, served next to warm tortillas or rice.
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This hearty and flavorful Pinto Beans with Chorizo recipe is a comforting dish packed with smoky, spicy, and savory goodness. The creamy pinto beans absorb the bold flavors of chorizo, garlic, and spices, making this dish perfect as a main meal or a side. Serve it with rice, tortillas, or crusty bread for a delicious and satisfying experience.

Ingredients

  • 2 cups dried pinto beans (or 3 cans, drained and rinsed)
  • 8 oz (225g) chorizo sausage, casing removed and crumbled
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (optional for extra spice)
  • 4 cups chicken or vegetable broth
  • 1 (14.5 oz) can diced tomatoes
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges (for serving)

Instructions

  • Prepare the Beans: If using dried beans, rinse and soak them overnight in water. Drain and rinse before cooking.
  • Cook the Chorizo: Heat olive oil in a large pot over medium heat. Add crumbled chorizo and cook until browned, about 5 minutes. Remove and set aside.
  • Sauté Aromatics: In the same pot, add chopped onion and cook until translucent, about 3 minutes. Add garlic, cumin, smoked paprika, and chili powder, stirring for another minute until fragrant.
  • Simmer the Beans: Add soaked (or canned) pinto beans, chicken broth, diced tomatoes, bay leaf, and the cooked chorizo back into the pot. Stir well.
  • Cook: Bring to a boil, then reduce heat to low. Cover and let it simmer for 1.5 to 2 hours (or 30 minutes if using canned beans) until beans are tender. Stir occasionally and add water if needed.
  • Season and Serve: Remove the bay leaf, season with salt and black pepper to taste, and garnish with fresh cilantro. Serve hot with lime wedges on the side.

Notes

  • For a quicker version, use canned pinto beans instead of dried.
  • If you like extra spice, add a diced jalapeño or a pinch of cayenne pepper.
  • This dish tastes even better the next day as the flavors deepen.
  • Serve with cornbread, rice, or warm tortillas for a complete meal.

Nutrition

Find it online: https://yumchefrecipes.com/pinto-beans-with-chorizo/