I have to admit that my first memory of tasting butter beans was at a holiday meal at my in-laws. I fell in love with them and knew that this simple and creamy beans would become a favorite. While this recipe is not the way I ate them at my in-laws it is still just as delicious.
These beans came together as a result of cleaning out my pantry and using up small extras in the refrigerator. Don’t ask me why but those clearing out occasions seem to yield very good results. I can’t really qualify these as a traditional Mexican dish but the main flavor does come from a Mexican ingredient. Maybe we can just call them a fusion dish. 
The beans can be served on the side or even enjoyed as a meal on its own. The ingredients are few but all together make a delicious combination. Please make sure to use Mexican chorizo, if you need a recipe for it look here.
Using cured Spanish chorizo will result in a different flavored dish, though I’m sure delicious nonetheless.
Buttered Beans and Mexican Chorizo
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
This fusion dish combines creamy butter beans with the bold flavors of Mexican chorizo, garlic, and spices for a hearty and flavorful meal.
Ingredients
- 1 can (15 oz or 425 g) butter beans, drained
- 150 g (5 oz) Mexican chorizo, casing removed if using commercial
- 3 garlic cloves, minced
- 1 extra small onion, finely chopped
- 1 large tomato, finely chopped
- 1 tsp chile powder or paprika
- Salt, to taste
- 1 tbsp oil
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium heat.
- Add the Mexican chorizo to the skillet. Cook, breaking it apart with a spoon, until it is fully cooked and browned, about 5-7 minutes.
- Drain any excess oil from the skillet, leaving just a small amount to cook the vegetables.
- Add the minced garlic and finely chopped onion to the skillet. Sauté for 3-4 minutes until the onion is soft and translucent.
- Stir in the chopped tomato and cook for another 2-3 minutes until the tomato starts to break down.
- Add the drained butter beans to the skillet, stirring to combine with the chorizo and vegetables.
- Sprinkle the chile powder or paprika over the mixture and season with salt to taste.
- Cook for an additional 5 minutes, stirring occasionally, until the beans are heated through and the flavors meld together.
- Serve warm as a side dish or enjoy as a meal on its own.
Notes
For best results, use authentic Mexican chorizo. If using commercial chorizo, remove the casing before cooking. This dish can be served as a side or a main course. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 900
- Fat: 30
- Carbohydrates: 30
- Fiber: 8
- Protein: 20
- Cholesterol: 60
I’m gonna try this!
These look so delicious…will you make me a veggie version :) Great recipe!
Thanks Alisha and I’m sure your veggie version will taste fantastic!