Smoky Pinto Bean & Chorizo Skillet with Crispy Garlic
Ingredients
- 6 ounceschorizo (Mexican-style, fresh or cured)
- 1 mediumyellow onion
- 4 clovesgarlic
- 2 cans (15 oz each)pinto beans (or 3 cups cooked)
- 1 can (14.5 oz)diced tomatoes (fire-roasted preferred)
- 1 teaspoonsmoked paprika
- ¾ teaspooncumin
- ¼ teaspooncayenne pepper
- 1lime
- ¼ cupfresh cilantro (loosely packed)
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Chop 1/4 cup fresh cilantro (loosely packed).
Method
- 01
Remove chorizo from casing (if whole) and crumble into a large skillet over medium-high heat. Cook 4–5 minutes, breaking it apart with a wooden spoon, until rendered and browned. Drain off excess fat, leaving about 1 tablespoon.
- 02
Add diced onion to the skillet and cook 3 minutes, stirring occasionally, until softened and just beginning to brown.
- 03
Add minced garlic to the pan and cook 30 seconds until fragrant, then stir in smoked paprika, cumin, and cayenne pepper. Cook for 1 minute to bloom the spices.
- 04
Pour in both cans of pinto beans (with liquid) and the can of diced tomatoes (with juice). Stir well to combine.
- 05
Bring to a gentle simmer over medium heat and cook uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
- 06
Squeeze in the lime juice, taste, and adjust salt and pepper as needed. Stir in most of the fresh cilantro (reserve a pinch for garnish).
- 07
Divide into bowls and top with remaining cilantro and a few crispy chorizo bits from the bottom of the pan.
Spice Tips
For deeper heat, increase cayenne to 1/2 teaspoon or add a pinch of chipotle powder. For mild heat, reduce cayenne to 1/8 teaspoon. A splash of hot sauce (Cholula or Valentina) at the end also works beautifully.
Serve with rice, warm tortillas, or crispy tortilla chips on the side. Leftovers keep 3 days in the fridge and reheat beautifully — the flavors deepen overnight. For extra richness, top with a fried egg or dollop of sour cream.