Northern Beans with Mexican Chorizo

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.

1. 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. 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. 3

   Add the finely chopped onion and garlic and fry for a further 3 minutes in the chorizo fat.

   
4. 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. 5

   Serve in a bowl topped with freshly chopped coriander, with flour tortillas on the side.