Northern Beans with Mexican Chorizo
Pinto beans stewed with regional Mexican chorizo and its red-orange cooking fat.
About this recipe
Northern Mexican beans with chorizo are pinto beans stewed with Mexican chorizo: the red fat from the chorizo stains the beans and the broth becomes thick and irresistible. An essential accompaniment on the northern Mexican table, from breakfast to dinner.
History & Origin
Pinto bean is king in northern Mexico. Unlike the black bean dominant in the south, in Chihuahua, Sonora, Coahuila and Nuevo León pinto beans are eaten in every form: from the pot, borracho, mashed and, most popular at breakfast, with chorizo. Northern chorizo differs from other regions: it is drier, redder and more spiced, with a high proportion of ancho and guajillo chilli. When fried, it releases an intensely red-orange fat that, when mixed with pot beans, transforms the broth into something altogether richer, deeper and more addictive. In the north, no serious breakfast is complete without beans with chorizo and flour tortillas.
Estimated cost
£6.00
Total cost
£1.00
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
310
Calories
18g
Protein
24g
Carbohydrates
16g
Fat
7g
Fibre
540mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
If using dried beans, cook them with onion, garlic and salt until tender (2–3 hours) or use a pressure cooker for 45 minutes. Reserve with their broth.
- 2
In a large frying pan, cook the chorizo over medium-high heat, breaking it up with a wooden spoon until well browned, 8–10 minutes. Do not drain the fat.
- 3
Add the finely chopped onion and garlic and fry for a further 3 minutes in the chorizo fat.
- 4
Add the cooked beans with their broth. Season with cumin and salt. Bring to the boil and cook for 10 minutes over medium heat until the broth thickens slightly.
- 5
Serve in a bowl topped with freshly chopped coriander, with flour tortillas on the side.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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