Skillet Pinto Beans with Chorizo and Crispy Garlic
Ingredients
- 6 ounceschorizo
- ·yellow onion
- ·garlic
- 2 canspinto beans (15 ounces each)
- ¾ cupchicken broth
- ·cumin
- ·smoked paprika
- ·salt
- ·black pepper
- ·lime
- ·cilantro
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Cut 1 lime into wedges.
Method
- 01
Slice chorizo into 1/4-inch rounds. Heat a large skillet over medium-high heat and cook chorizo for 4–5 minutes, stirring occasionally, until browned and the fat renders. Transfer to a paper-towel-lined plate, leaving 2 tablespoons fat in the pan.
- 02
Reduce heat to medium. Dice the onion and add it to the pan with the chorizo fat. Cook for 3–4 minutes until softened.
- 03
Add minced garlic and cook for 30 seconds until fragrant.
- 04
Drain and rinse the pinto beans. Add them to the skillet along with chicken broth, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and a pinch of black pepper.
- 05
Stir in the cooked chorizo. Simmer uncovered for 8–10 minutes, stirring occasionally, until the broth reduces slightly and flavors meld.
- 06
Taste and adjust seasoning. Squeeze lime juice over the top and scatter fresh cilantro on the plate. Serve warm, optionally with rice, tortillas, or crusty bread.
Spice Tips
For smokier depth, increase smoked paprika to 3/4 teaspoon. For heat, add 1/4 teaspoon cayenne or a pinch of red pepper flakes when you add the beans. Fresh jalapeño sliced into rounds makes a bright, spicy garnish.
Leftovers keep well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed. For a heartier meal, serve over rice or with warm flour tortillas.