Ingredients
Beans and broth
- 4 cups cooked pinto beans drained; canned beans may be rinsed
- 4 ounces bacon diced
- 4 ounces raw Mexican pork chorizo casing removed
- 1 small onion diced
- 2 garlic cloves minced
- 2 Roma tomatoes diced
- 1 jalapeño finely chopped; remove seeds and ribs for milder heat
- 2 cups low-sodium chicken broth plus a little more if needed
- 0.25 cup chopped cilantro
- 0.25 teaspoon fine salt optional; add only after tasting
Equipment
- Heavy 4-quart pot
- Wooden spoon
- Knife and cutting board
- Measuring jug and spoons
- Instant-read thermometer
Instructions
Build the broth
- Put the diced bacon in a heavy 4-quart pot over medium heat. Cook, stirring, for 5–7 minutes until some fat renders and the edges begin to brown.
- Add the chorizo, breaking it into small crumbles. Cook with the bacon for about 5 minutes, then add the onion and jalapeño. Cook for another 4–5 minutes, stirring, until the onion softens. The pork chorizo must reach 160°F (71°C).
- Stir in the garlic for 30 seconds, then add the tomatoes. Cook for 3–4 minutes, stirring and scraping up the browned bits without letting them burn.
- Add the cooked beans and broth. Bring to a gentle simmer and cook uncovered for about 15 minutes. Stir carefully so the beans stay mostly whole. Add a little broth if needed to keep the mixture spoonable rather than thick.
- Stir in the cilantro. Taste before adding the optional salt. Serve hot. Refrigerate leftovers promptly in shallow containers within 2 hours, or within 1 hour above 90°F (32°C); use within 3–4 days and reheat to 165°F (74°C).
Notes
Use cooked pinto beans, not dry beans, for this timing. Mexican chorizo is a raw, crumbly sausage; cured Spanish chorizo is not a direct substitute. Heat and saltiness vary by brand.
Optional corn tortillas and lime wedges can be served alongside. Check packaged broth and sausage for allergens.