Smoky Pinto Bean & Chorizo Skillet
Ingredients
- 8 ouncechorizo sausage
- ·yellow onion
- ·garlic
- 2 canpinto beans (15 ounce each)
- 1 candiced tomatoes (14.5 ounce)
- ¾ cupchicken broth
- 1 teaspoonsmoked paprika
- ½ teaspooncumin
- ·salt
- ·black pepper
- ·lime
- ·cilantro
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Chop a handful of fresh cilantro.
Method
- 01
Remove chorizo from casing and crumble into a large skillet. Cook over medium-high heat for 3–4 minutes, stirring, until browned. Transfer to a plate.
- 02
In the same skillet, add the diced onion and cook for 2 minutes until softened. Add minced garlic and cook 30 seconds more.
- 03
Stir in smoked paprika and cumin. Cook for 30 seconds until fragrant.
- 04
Pour in both cans of pinto beans (with liquid), the diced tomatoes with their juices, and chicken broth. Return the cooked chorizo to the pan and stir.
- 05
Bring to a simmer over medium heat. Cook for 5–7 minutes, stirring occasionally, until the liquid slightly reduces and flavors meld. Taste and season with salt and pepper.
- 06
Squeeze fresh lime juice over the top. Garnish with chopped cilantro and serve hot.
Spice Tips
For heat, add a pinch of cayenne or diced jalapeño with the garlic. For smokier depth, increase paprika to 1.5 teaspoons. A dollop of sour cream or crema on top adds cooling richness.
Serve with lime wedges, tortillas, or over rice. Leftovers keep 3 days refrigerated and reheat beautifully on the stovetop.