Creamy Pinto Beans with Chorizo and Lime
Ingredients
- 6 ouncechorizo (Mexican style, fresh or cured)
- 1 mediumyellow onion
- 4 clovegarlic
- 2 can (15-ounce)pinto beans (undrained)
- 1 cupchicken broth
- ¾ teaspooncumin
- ½ teaspoonsmoked paprika
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 1lime
- ¼ cupcilantro
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Chop 1/4 cup fresh cilantro.
Method
- 01
Remove chorizo from casing (if fresh) and break into small pieces. Heat a large pot or Dutch oven over medium-high heat. Add chorizo and cook, stirring occasionally, until browned and fat renders, about 5 minutes. Transfer to a plate.
- 02
In the same pot, add the diced onion and cook over medium heat until softened and lightly golden, about 4 minutes. Add minced garlic and cook for 1 minute until fragrant.
- 03
Stir in cumin and smoked paprika; cook for 30 seconds. Add the undrained pinto beans and chicken broth. Return the chorizo to the pot.
- 04
Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the broth thickens slightly and flavors meld. The beans should soften and partially break down, creating a creamy texture.
- 05
Season with salt and black pepper. Squeeze in the lime juice and stir. Taste and adjust salt as needed.
- 06
Ladle into bowls and top with fresh cilantro. Serve with warm flour tortillas, cornbread, or over rice if desired.
Spice Tips
For smokier warmth, increase smoked paprika to 1 teaspoon. For heat, add a pinch of cayenne or diced jalapeño with the onion. A splash of hot sauce stirred in at the end adds complexity.
This recipe doubles easily and tastes even better the next day. Leftovers keep refrigerated for up to 4 days. For a vegetarian version, omit the chorizo and add 1 teaspoon smoked paprika and a pinch of cayenne for depth.