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Chorizo Beans

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.

Chorizo Beans recipe post.

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).

recipe Ingredients
  • 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.

closeup of chorizo ingredient.

Chorizo Beans Step-By-Step

  1. Heat pan on high for 2 minutes then lower to medium/low heat.
  2. 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.
  3. Once chorizo is cooked add beans, broth, and let simmer until beans are soft, about 5 minutes.
  4. Mash beans until you reach desired bean texture.
Process steps to make perfect creamy beans.

A printer-friendly recipe card with instructions is available at the bottom of this post.

closeup of mashing chorizo beans.

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.

Chorizo and bean recipe final.

Please star rate this Chorizo Beans Recipe. Your stars help us reach ComidaMakers. Thank you!

Chorizo Beans recipe post.

Chorizo Beans

5 from 2 votes

DESCRIPTION

This Chorizo Beans recipe is a classic tasting treat, secret menu style. Rich in flavor and savory from the chori and beans simmered and mashed together. It's a warm tortilla to slathered on beans-of-your-dreams.
prep: 3 minutes
cook: 12 minutes
total: 15 minutes
servings: 6 people
calories: 185
category: Appetizer, Side Dish
cuisine: Mexican
keyword: chorizo and beans, chorizo beans, chorizo recipes, frijoles con chorizo

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

Nutrition Facts
Chorizo Beans
Serving Size
 
0.5 cup
Amount per Serving
Calories
185
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
1
g
Cholesterol
 
11
mg
4
%
Sodium
 
102
mg
4
%
Potassium
 
373
mg
11
%
Carbohydrates
 
23
g
8
%
Fiber
 
8
g
33
%
Sugar
 
0.3
g
0
%
Protein
 
10
g
20
%
Vitamin A
 
76
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
39
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
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Equipment

  • Pan
  • Bean or potato masher
  • Pan safe utensil
  • Heat safe storage

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5 from 2 votes (2 ratings without comment)

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