Sometimes I think frijoles colorados, or red beans, get swept under the table in Guatemala, a country obsessed with its black beans. But the frijoles colorados come in a bath of tomato and (sometimes) chorizo broth spiked with cumin and chili and elevated plain ol’ beans to something special. The beans are cooked down so much they start to break down and thicken the broth, making it a great bread-dipping dish. It’s worth keeping a container in the fridge or the freezer as a base for tacos, enchiladas, rice bowls, even soup (just add some sautéed carrots and celery and a bit of broth). I’ve eaten them wrapped in fresh tortillas with a little queso fresco, I’ve fried them with scrambled eggs, I’ve made tostadas, and I’m planning on making nachos tonight (straining the liquid, of course).They’d also fair well over rice with diced avocado, kind of like a bean and rice bowl. It’s a good dish just to have around in the fridge.
Print
Guatemalan Red Beans with Chorizo
- Total Time: 120 minutes
- Yield: Serves 6
- Diet: Omnivore, Gluten-Free
Description
Spicy and deeply flavorful, these hearty Guatemalan red beans are a satisfying meal. Perfect for a weeknight dinner or freezing for later.
Ingredients
- 1 lbs (454 g) red beans
- 1 whole head of garlic
- 1 medium onion
- Salt
- 1 tsp olive oil
- 1/4 lb chorizo
- 1 medium onion
- 3 cloves garlic
- 1 cups (237 ml) tomatoes
- 1/4 tsp ground cumin
- 1/4 tsp ground chili
- crema
Instructions
- Put beans, head of garlic, and whole onion in a pot, cover with water by two inches, and bring to a boil.
- Turn heat down and simmer for one and a half to two hours, until beans are very soft.
- Add salt to taste.
- Meanwhile, heat oil in a saute pan and saute chorizo with onion and garlic for about five minutes. If omitting chorizo, just fry onions and garlic in oil.
- Add tomatoes, cumin, and ground chili; cook over medium heat for five minutes to break down tomatoes.
- Add to red beans and simmer for another twenty minutes.
- Adjust salt to taste and serve with crema.
Notes
- Soak the red beans overnight for faster cooking and a creamier texture.
- For a spicier dish, add a serrano pepper or two to the saute with the chorizo.
- Freeze leftover beans in individual portions for quick and easy weeknight meals.
- Prep Time: 20 minutes
- Cook Time: 100 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Guatemalan
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 700
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 15
- Protein: 15
- Cholesterol: 20
Frequently Asked Questions
Do I need to soak the red beans before cooking?
If using dried beans, soak them overnight to reduce cooking time and improve texture. Canned beans can go straight into the pot after draining and rinsing. 
What kind of chorizo works here, Mexican or Spanish?
Mexican chorizo, which is raw and crumbled, works well because it renders its fat into the beans as it cooks. Spanish cured chorizo can also be used but slice it thin so it softens properly.
How do I know when the beans are done?
They should be creamy all the way through with no chalky center. Taste a few from different parts of the pot since they can cook unevenly.
Great straightforward recipe to use as a jumping off point. Thank you!
Made this with rice, we loved it!
Great to hear Rosalyn!
The whole family loved this one! The chorizo made by my local butcher was not firm enough to slice, so I wound up crumbling it. The dish was still excellent, but next time I’ll be sure to buy a firmer chorizo that I can slice. I used heirloom Mayan red beans from Rancho Gordo, and they were perfect in this dish. We scooped it with tortilla chips. Will definitely be making again!
That’s awesome to hear Molly, thanks for sharing!!