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Introduction
Chorizo and beans have been staples in Mexican cuisine for centuries, with roots tracing back to the Spanish colonization. This crockpot version reimagines the traditional recipe, making it both healthier and more convenient for modern kitchens. By using leaner chorizo and a mix of beans, we've created a dish that's not only nutritious but also captures the essence of Mexican comfort food. Traditionally served during family gatherings or fiestas, this slow-cooked meal brings people together with its enticing aroma and rich flavors. The low-and-slow cooking method in the crockpot allows the spices to fully develop, creating a depth of flavor that rivals any stovetop version.
Ingredients
• 1 lb (450g) lean chorizo sausage, casings removed and crumbled
• 2 cans (15 oz each) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced fire-roasted tomatoes, undrained
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups low-sodium chicken broth
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh cilantro, chopped, for garnish
• 1 lime, cut into wedges, for serving
Step 1:
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped onion and cook for 5 minutes until softened.
Step 2:
Add minced garlic and cook for another 30 seconds until fragrant.
Step 3:
Add crumbled chorizo to the pot and cook for 8-10 minutes, stirring occasionally, until browned.
Step 4:
Stir in cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
Step 5:
Add drained and rinsed pinto beans, fire-roasted tomatoes with their juices, chicken broth, and bay leaves. Stir to combine.
Step 6:
Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 25-30 minutes, stirring occasionally, until the liquid has reduced and the flavors have melded.
Step 7:
Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed.
Step 8:
Serve hot, garnished with chopped cilantro and lime wedges on the side.
Q: Can I make this dish in a slow cooker?
A: Yes, brown the chorizo and onions first, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Q: Is this recipe spicy?
A: The spice level is moderate due to the chorizo and cayenne. Adjust the cayenne or add extra for more heat, or omit for a milder version.
Q: Can I freeze this dish?
A: Yes, it freezes well. Cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
• For a vegetarian version, substitute chorizo with plant-based chorizo or increase the beans and add 1 tablespoon of smoked paprika for flavor.
• Use low-sodium beans and broth to control the salt content of the dish.
• For a thicker consistency, mash some of the beans before adding them to the pot.
• This recipe contains pork (chorizo) and may not be suitable for those with pork allergies or dietary restrictions.
• For a spicier version, add a diced jalapeño or increase the amount of cayenne pepper.
Ladle the chorizo and bean mixture into bowls. Sprinkle with fresh cilantro and serve with lime wedges for squeezing over the top.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
While the chorizo is browning, prepare the spices and open the cans to streamline the cooking process.
- For a thicker consistency, mash some of the beans before adding them to the pot.
- Don't skip the step of toasting the spices, as it enhances their flavors significantly.
- If the mixture becomes too thick during cooking, add a little more broth or water to reach your desired consistency.
For a vegetarian version, substitute chorizo with plant-based chorizo or increase the beans and add 1 tablespoon of smoked paprika for flavor. For a spicier dish, add a diced jalapeño or increase the amount of cayenne pepper.
Serve with a cold Mexican beer like Corona or a citrusy white wine such as Sauvignon Blanc. For a non-alcoholic option, try a tangy lime agua fresca.
This hearty dish is perfect for fall and winter, but can be enjoyed year-round.
This recipe contains pork (chorizo). It may also contain allergens present in the chicken broth. Always check individual product labels for potential allergens.
