Black Bean and Chorizo Skillet with Crispy Onions
Ingredients
- 8 ounceschorizo (Spanish-style, fully cooked)
- 1 mediumyellow onion
- 4 clovesgarlic
- 2 cans (15 oz each)black beans
- 1 can (14.5 oz)diced tomatoes
- ½ cupchicken broth
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- 2 tablespoonsolive oil
- ·salt and black pepper
- 1lime
- ·cilantro
Prep
- 01
Dice 1 medium yellow onion into small pieces.
- 02
Mince 4 garlic cloves.
- 03
Cut 1 lime into wedges or juice it; roughly chop a handful of cilantro for garnish.
Method
- 01
Slice the chorizo into 1/4-inch coins. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chorizo and cook 3-4 minutes, stirring occasionally, until edges are slightly crispy. Transfer to a plate.
- 02
Add remaining 1 tablespoon oil to the skillet. Add diced onion and cook 3-4 minutes until softened and edges turn golden. Add minced garlic and cook 30 seconds until fragrant.
- 03
Stir in cumin and smoked paprika, cooking for 30 seconds. Add black beans (with their liquid), diced tomatoes (with their juice), and chicken broth. Bring to a simmer.
- 04
Return chorizo to the skillet. Simmer 8-10 minutes, stirring occasionally, until flavors meld and the mixture thickens slightly. Season with salt and pepper to taste.
- 05
Squeeze lime juice over the skillet and stir. Divide among bowls and top with fresh cilantro. Serve warm.
Spice Tips
For subtle warmth, add 1/4 teaspoon cayenne pepper with the cumin. For deeper heat, stir in 1/2 teaspoon red pepper flakes. A splash of hot sauce (sriracha or habanero) at the end adds bright spice without changing the base flavor.
For extra richness, serve with a dollop of sour cream or a fried egg on top. Pairs well with rice or warm tortillas. Keeps refrigerated up to 3 days.