Smoky Kidney Bean & Chorizo Skillet
Ingredients
- 8 ounceschorizo sausage
- ·yellow onion
- ·garlic
- 2 canskidney beans (15 ounce cans)
- 1 candiced tomatoes (14.5 ounce can)
- 1 teaspoonsmoked paprika
- ¾ teaspooncumin
- ¼ teaspooncayenne pepper
- 1 tablespoonolive oil
- 1 pinchsalt and black pepper
- ·lime
- ·cilantro
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Cut 1 lime into wedges.
- 04
Roughly chop a handful of fresh cilantro.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- 02
Add chorizo and cook for 5 minutes, breaking it into chunks, until browned and fat releases. Transfer to a plate.
- 03
Add onion to the same skillet and cook for 3 minutes until soft. Add garlic and cook 1 minute more.
- 04
Stir in 1 teaspoon smoked paprika, 3/4 teaspoon cumin, and 1/4 teaspoon cayenne pepper. Toast for 30 seconds until fragrant.
- 05
Add 2 cans kidney beans (drained and rinsed) and 1 can diced tomatoes (with juice). Stir to combine and return chorizo to the skillet.
- 06
Simmer for 8 minutes, stirring occasionally, until flavors meld and sauce thickens slightly. Taste and adjust salt and pepper.
- 07
Squeeze 1 lime over the skillet and stir. Top with fresh cilantro and serve over rice or with crusty bread.
Spice Tips
For deeper heat, increase cayenne to 1/2 teaspoon or add a pinch of chipotle powder. For gentle warmth without fire, reduce cayenne to 1/8 teaspoon or omit it entirely. A dollop of sour cream or crema cools the heat at the table.
Leftovers keep refrigerated for up to 3 days and reheat beautifully. Serve with rice, cornbread, or over a baked sweet potato for heartier meals. Feel free to swap chorizo for smoked sausage if you prefer milder heat.