Black Beans with Chorizo
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
- 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
- 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
- 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
- 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
- Taste and adjust with salt and pepper as needed. Garnish with chopped cilantro and serve with lime wedges on the side.