This bean dish has a little bit of a spicy twist. There is more Mexican chorizo than beans, but you could reverse that. There’s is not much you could do wrong with it, so improvise. I was inspired to make it after being given some Mexican Chorizo. If you have never had real Mexican Chorizo then you are definately missing out. It is spicy and crumbly and can be added to anything that needs a big hit of flavour and texture.
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Spiced Chorizo and Beans
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Hearty chorizo and beans simmered with warming spices. A poached egg makes it extra-rich!
Ingredients
- 1 small onion (1 small onion) small onion
- 2 tbsp olive oil (2 tbsp olive oil) olive oil
- 1 clove garlic (1 clove garlic) clove garlic
- 3 tomatoes (3 tomatoes) very ripe tomatoes
- 1 cup (237 ml) tomato puree tomato puree
- 1 tsp cumin (1 tsp cumin) cumin
- 1/4 bunch (1/4 bunch) chopped coriander
- 1 cup (237 ml) cooked spicy Mexican Chorizo cooked spicy Mexican Chorizo
- 1 can (14 oz) cannellini beans cannellini beans
- 1/2 tsp salt (1/2 tsp salt) salt
- fresh pepper (fresh pepper) fresh pepper
- Soft poached egg (Soft poached egg) Soft poached egg
Instructions
- If using raw chorizo, remove the casings. If using cured chorizo, dice it into small pieces. Set aside.
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened and starting to turn translucent.
- Add the minced garlic and ground cumin. Stir for about 1 minute until fragrant.
- Add the chopped tomatoes and cook for 3 to 4 minutes, stirring occasionally, until they begin to break down.
- Stir in the tomato puree, ground coriander, and the chorizo. If using raw chorizo, break it up with a spoon and let it brown for a couple of minutes before stirring in the beans.
- Add the drained beans and stir everything together. Bring to a gentle simmer and cook uncovered for 10 to 15 minutes, stirring now and then, until the sauce thickens and the flavors come together.
- Season with salt and pepper to taste. Serve over rice, with warm tortillas, or alongside crusty bread.
Notes
- For a richer flavor, use Spanish chorizo instead of Mexican chorizo.
- To make this recipe vegetarian, substitute the chorizo with 1 cup of crumbled firm tofu and add 1/2 teaspoon smoked paprika.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 10
- Protein: 20
- Cholesterol: 100
Frequently Asked Questions
What kind of chorizo should I use, fresh or cured?
Fresh (raw) Spanish or Mexican chorizo works best here because it renders fat as it cooks, which you can use to build the sauce base. Cured chorizo is already firm and fully cooked, so it will not release the same fat or absorb flavors the same way. 
Which beans pair well with chorizo in this dish?
Cannellini, butter beans, or chickpeas all hold up well to the bold spices in chorizo without falling apart. Canned beans are convenient and need only a few minutes in the pan to warm through.
Can I make spiced chorizo and beans ahead of time?
Yes, it actually tastes better the next day after the flavors meld. Store it covered in the refrigerator for up to 3 days and reheat gently on the stovetop with a bit of water if it has thickened too much.
