Frijoles con Chorizo | Kevin Is Cooking
Frijoles con chorizo is the ultimate comfort food. It’s packed with bold, smoky flavors from seasoned sausage and creamy beans, with just enough spice to have your taste buds tingling. It’s ideal for feeding a crowd or digging into as a late-night snack!
Frijoles con chorizo is one of my favorite comfort food dishes. It pairs smoky (but spicy!) chorizo with melt-in-the-mouth pinto beans. The result is a total flavor explosion that transports you straight to Tijuana (where I first experienced it with rice and lobster tacos).
The beans and chorizo get a hefty kick of spice from ancho chili and paprika. But the undercover star is a tangy splash of red wine vinegar that gives the entire bowl some zing.
And don’t even get me started on the texture! This dish is perfect on everything from breakfast tacos to simple flour tortillas. Stuff some of my Jalapeno Cheddar Biscuits for a Mexican-style Sloppy Joe! Throw on a dash of salsa taquera, and we’re really cooking!
And honestly, this beans with chorizo recipe is just so easy to prepare. It’s a slight labor of love with the marinade, but that time in the fridge will pay off in spades.
2:1 Ratio
For these frijoles con chorizo I like to have the ratio of chorizo and beans be 2:1.
We are cooking 16 ounces (1 pound) of the chorizo, but using it all. As for the beans: 16 ounces (1 pound) of dry pinto beans expands when cooked to about 6 cups. We are going to use 3 cups in this recipe.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Ground Pork – The rich, flavorful base. Pork is traditional for making chorizo, but another ground meat (ideally beef) can work.
- Red Wine Vinegar – Adds a tangy depth that balances the richness of the pork and enhances the chorizo with a subtle tannic note.
- Cooked Pinto Beans – Provides a creamy, textured base. You can substitute with black beans or kidney beans if needed.
- Pinto Bean Cooking Liquid – Helps mash the beans for a smooth texture. Water, milk, or chicken broth also work for a different flavor.
- Spices – These bring the hearty flavors of frijoles con chorizo to life! Grinding your own spices gives a stronger bite, but store-bought works fine, too.
- Smoked Paprika – For a mild, smoky heat. Use extra ancho chili powder for a bit more heat or sweet paprika to tone it down.
- Kosher Salt – Key for enhancing all the flavors.
- Ancho Chili Powder – Brings mild heat with a sweet edge. Chipotle chili powder adds more intensity.
- Mexican Oregano – A classic in Mexican cooking, this is more citrusy than Mediterranean oregano and gives the chorizo an earthy flavor that just works.
- Onion Powder – For a mild and slightly sweet flavor. Fresh onions are fine too, but reduce the amount and mince them finely
- Garlic Powder – For that warm, savory depth.
- Ground Cumin – Another warm, earthy spice that is slightly nutty and bitter. Ground coriander is the best swap when making beans and chorizo.
- Ground Cinnamon – I love the warmth and hint of sweetness this ingredient brings.
- Ground Allspice – A hint of aromatic warmth that complements the cinnamon.
How to Make Beans with Chorizo
- Mix the Meat & Spices. In a large bowl, mix the ground pork with the vinegar and all of the spices. Combine everything well so the meat is evenly coated.
- Let Things Marinate. Cover and refrigerate the mixture for at least 1 hour, but overnight is better. This helps the bold spices soak into the meat.
- Cook the Chorizo. Heat a tablespoon of olive oil in a skillet over medium heat. Add the chorizo and cook for 8 to 10 minutes, breaking it up with a spoon until browned and crumbled.
- Mash Your Beans. Once the chorizo is cooked, add the pinto beans and half of the cooking liquid. Mash to your desired texture, adding more liquid for a creamier consistency.
- Adjust Seasonings & Serve. Taste and adjust the seasoning as you see fit. Serve and enjoy!
- Skillet – Grab a large, non-stick skillet when cooking frijoles con chorizo.
- Large Mixing Bowl – For combining your pork, vinegar, and spices without any overflow.
- Plastic Wrap – If you’re marinating the pork overnight, plastic wrap will stop it from drying out.
Storing and Reheating
You can store chorizo beans in an airtight container in the fridge for up to 4 days. If you want to keep them for longer, freeze in Ziploc baggies for up to 2 months. I tend to portion them into separate containers or bags to make thawing and reheating easier.
Bring chorizo beans back to life by warming them over medium heat in a skillet on the stove. Stir everything occasionally until it’s piping hot.
You can technically microwave leftovers, but I find the dish loses a bit of its original texture. I usually opt for the skillet method!
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Frequently Asked Questions
Definitely! Adding cheese will make this dish taste richer and can turn it into an even more well-rounded meal.
I love adding cheddar, crumbled cotija, or queso fresco as a topping. But if you’d like the cheesy, creamy flavor to run through the dish, stir it in during the cooking process.
I’ve already talked about adding cheese, but if you add chipotle peppers, you get frijoles puercos!
You can also make frijoles charros, which involves adding bacon, ham, and tomatoes for a heartier take on this recipe.
I’m all about dialing up the heat, and this recipe works well with added jalapeños, serrano peppers, or a splash of hot sauce.
Spice Blends for Sale
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In a bowl mix the ground pork, vinegar, paprika, ancho chili powder, Mexican oregano, onion powder, garlic powder, cumin, kosher salt, cinnamon and allspice thoroughly to incorporate and distribute the seasoning throughout the meat.
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Cover and refrigerate for at least 1 hour or overnight.
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To cook, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chorizo and cook for 8 to 10 minutes. Brown the chorizo and break into crumbles with wooden spoon.
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Once chorizo is cooked add 3 cups of the cooked pinto beans and 1/2 cup of the cooking liquid. Mash beans into the chorizo until you reach desired creamy bean texture (add the remaining 1/2 cup cooking liquid if needed).
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Reheat and serve warm with tortillas and eggs or use as a filling for burritos, enchiladas or tacos.
- If not making my Pinto Beans recipe, feel free to substitute 2-15 oz canned pinto beans with liquid.
Calories: 171kcal | Carbohydrates: 10g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 288mg | Potassium: 328mg | Fiber: 3g | Sugar: 1g | Vitamin A: 821IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
