This refried chorizo beans recipe is a classic tasting treat. They stay on the special occasion menu because they are different from the monday – friday bean menu because Manteca! Rich in flavor and savory from the chori and beans simmered and mashed. It’s a warm tortilla to slathered on beans-of-your-dreams. 😉
In my recipe (3-4 ingredients) I break down the measurements for your delicious home cooked meal to self. I’m conscious of my calorie slashing so I’ll also share my method of how much chorizo to use.
For more beans recipes, try peruano easy refried beans, or black beans. If you’re more into dip, this black bean dip is favorited at the party too!
What Is Chorizo Beans
If you grew up around your Mexican family, you may have likely attended celebrations that included this dish on the special occasion menu. They are a delight, some spicier than others depending on which auntie makes them the best. When heading to the fiesta with my family, this dish was something I knew I’d be eating that day.
Combinations often include garnishing the beans with crumbled Mexican cheese, or shredded monterrey jack or colby blend.
Erika’s Favorite: I like everything on the side of beans. This way I keep the beans true to what they are. Each person can dress their serving up with all the fresh chopped fixings, nopales, salsas, and homestyle fried tortilla strips. One thing’s for sure, they’ll all get eaten up!
Ingredients
Ingredient Quick List: cooked beans and their broth, chorizo, lard (or oil).
- 3 cups whole beans (and 1 cup of its broth)
- 3 ounces chorizo
- 1 tablespoon lard
Ingredient Notes
- Beans: whole cooked beans are key to this recipe. Pinto or peruano are most frequently used. I used peruano whole cooked for this.
- Bean reserve broth to keep once boiled is important for recipes like this that are tastier when used! If you don’t have any, you can still use 1 cup water as sub.
- Chorizo: a Mexican chorizo of your choice or vegetarian type can be used to make this recipe. Depending on how lean the chorizo is will determine how much less or more oil you may opt to use.
- leaner chorizo requires manteca/oil
- pork and beef chorizo release enough oil to opt out of any additional oil in the recipe.
- Lard or oil: I use pork lard when making these beans. Vegetable shortening or oil can also be used. If your chorizo is fatty and contains plenty of oil once cooked you may opt out of additional oil. But it always taste richer (and better) with!
- Salt: don’t add salt until after you mash the beans. Chorizo is savory and filled with different red spices so to prevent over salting, taste after mashed. Once you get an idea, you can decide to sprinkle on some salt and gently stir it into the fresh chori + bean dish.
Pro Tip: When making frijoles con chorizo I recommend the ratio of 1:1, 1 ounce per 1 cup of beans. See photo below for reference.
Chorizo Beans Step-By-Step
- Heat pan on high for 2 minutes then lower to medium/low heat.
- Add lard, chorizo and break it up. Cook for 4-7 minutes until cooked. Note: add manteca to pan first if using a leaner chorizo.
- Once chorizo is cooked add beans, broth, and let simmer until beans are soft, about 5 minutes.
- Mash beans until you reach desired bean texture.
A printer-friendly recipe card with instructions is available at the bottom of this post.
Ways To Flip [Chorizo Beans]
Ideas to use up leftover Frijoles Con Chorizo
- Tostadas
- Red sauce bean enchiladas
- Bean and cheese burritos (freezer friendly)
- Nachos
Pro Tips / Receta Notes
Recipe yield: about 3.5 cups,1/2 cup per serving.
Storage: place refried beans in a food safe storage and cover with airtight lid. Eat beans within 7 days for best tasting flavor.
Add lard first if using a leaner chorizo to prevent it from charring up or burning. Please use active time and monitor chorizo at all times while cooking on medium heat.
Reheating: no additional oil is required to reheat beans. Add your spoonful to a warm pan, and add a tablespoon of water to steam right up. Gently spoon into plate alongside our homemade salsa verde recipe.
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Chorizo Beans
DESCRIPTION
Equipment
- pan
- Bean or potato masher
- Pan safe utensil
- Heat safe storage
Ingredients
- 3 cups whole beans and 1 cup of its broth
- 3 ounces chorizo Mexican chorizo is recommended
- 1 tablespoon lard
Instructions
- Heat pan on high for 2 minutes then lower to medium/low heat.
- Add lard, chorizo and break it up. Cook for 4-7 minutes until cooked. Note: add manteca to pan first if using a leaner chorizo.
- Once chorizo is cooked add beans and broth. Let simmer until beans are soft, about 5 minutes.
- Mash beans until you reach desired creamy bean texture.
Notes
- Recipe yield: about 3.5 cups,1/2 cup per serving.
- Storage: place refried beans in a food safe storage and cover with airtight lid. Eat beans within 7 days for best tasting flavor.
- These beans will only take about 10 minutes to cook if using already freshly cooked beans. The additional time is accounted for in this recipe incase using cold refrigerated beans.
For all the tips and information shared, visit the full post for Chorizo Beans at LatinasQueComen.com!
Nutrition
Equipment
- Pan
- Bean or potato masher
- Pan safe utensil
- Heat safe storage
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