Smoky Black Beans with Chorizo: A Hearty One-Pan Dinner

There’s just something deeply comforting about a pan of sizzling chorizo with tender, smoky black beans bubbling away in rich, seasoned broth. This dish is pure flavor—packed with spice, smokiness, and that irresistible umami hit from the chorizo. Inspired by both Mexican and Puerto Rican recipes, this black bean and chorizo combo is perfect for anyone looking to bring some serious soul into their weeknight dinners. Whether you're building tacos, loading up rice bowls, or just need a cozy black bean dinner recipe with bold personality, this one-pan wonder is calling your name.

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Black Beans with Chorizo

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American, Mexican

Servings 4

Equipment

• Large skillet or sauté pan Cast iron is ideal, but any deep skillet will do.
• Wooden spoon For breaking up the chorizo and stirring the beans.
• Cutting board and knife For prepping your aromatics.
• Can opener If you're using canned black beans (and we are!).

Ingredients

  

• 1 tablespoon olive oil
• 8 oz Mexican chorizo casing removed (Spanish chorizo can work in a pinch, but go for fresh if you can)
• 1 small onion finely diced
• 3 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cayenne pepper optional, for extra heat
• 2 15 oz cans black beans, undrained – for that saucy, brothy texture
• 1/2 cup chicken or vegetable broth
• 1 tablespoon tomato paste
• Salt and black pepper to taste
• Fresh cilantro chopped, for garnish
• Lime wedges for serving

Instructions

 

Heat it up

1. In a large skillet, warm the olive oil over medium heat. Once hot, add the chorizo. Break it apart with a wooden spoon and cook until browned and fully cooked—about 5–7 minutes.

Aromatics go in

1. Add diced onion to the pan and sauté until softened, about 3 minutes. Stir in the garlic, cumin, paprika, oregano, and cayenne. Let everything toast for 1–2 minutes until fragrant.

Beans, beans, glorious beans

1. Add the black beans with their liquid straight from the can—this adds richness and depth, almost like you're cooking black beans from scratch. Stir in the tomato paste and broth, then bring the mixture to a simmer.

Let it simmer

1. Reduce the heat slightly and let it bubble gently for about 10 minutes, stirring occasionally. The liquid should reduce slightly, leaving you with a saucy, flavor-packed mixture.

Season and serve

1. Taste and adjust with salt and pepper as needed. Garnish with chopped cilantro and serve with lime wedges on the side.

Pairings

These smoky black beans with chorizo are wildly versatile. Serve them over white rice for a classic take, or tuck them into warm tortillas for the ultimate black beans for tacos vibe. They also make a great sidekick to grilled meats, fajitas, or even as a hearty topping for baked sweet potatoes. Want to take it full mexican food mode? Pair with a simple guacamole and elote-style corn on the cob. Craving a chipotle copycat experience? Add a dollop of chipotle crema or queso fresco on top.

FAQs

1. Can I use dried black beans?

Absolutely! If you're going for a more authentic Mexican black beans recipe, cook your dried black beans first until tender, then substitute about 3 cups of cooked beans for the canned ones in this recipe. Add extra broth to make up for the missing liquid from the can.

2. What kind of chorizo should I use?

Look for fresh Mexican chorizo—it's soft, raw, and needs to be cooked. Spanish chorizo is cured and firm; while it's delicious, it's better sliced and added toward the end if using. For that rich, spiced flavor, Mexican chorizo is the way to go.

3. Can I make this vegetarian?

Definitely! Skip the chorizo and start by sautéing the onions and garlic with your spices, then add the beans. A pinch of smoked paprika and a splash of soy sauce or tamari adds depth. You can also add crumbled tofu or mushrooms to give it body—this trick works great in cuban black beans recipe twists too.

4. Is this an authentic Mexican beans recipe?

It’s a fun mashup! While not strictly traditional, the ingredients and cooking method echo flavors found in authentic Mexican black beans recipe styles. It’s also inspired by hispanic food recipes from Puerto Rico and Cuba—think of it as a delicious fusion with roots in tradition and flavor that fits modern home kitchens.

5. Can I doctor up canned black beans with this recipe?

That’s basically what this recipe does! It’s the ultimate way to take canned black beans doctored up into rich, savory territory, no extra fuss needed.