Chorizo and Pinto Bean Stew

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  • Servings: 4

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  • 1/2 pound dried pinto beans, soaked overnight and drained (1 1/2 cups)
  • 3 cups chicken stock or low-sodium broth
  • 1/4 pound sweet chorizo
  • 1/4 pound hot chorizo
  • 1/4 cup Classic Sofrito
  • One 2-ounce piece of smoked ham
  • 1 medium tomato, seeded and coarsely chopped
  • 1 small carrot, halved
  • 1 small celery rib, halved
  • 1 small onion, quartered
  • 1 parsley sprig
  • 1 oregano sprig
  • Salt and freshly ground pepper
  • Lime wedges, for serving

How to make this recipe

  1. In a medium saucepan, combine the pinto beans with the stock, chorizos, Classic Sofrito, ham, tomato, carrot, celery, onion, parsley and oregano and bring to a boil. Simmer over low heat, skimming occasionally, until the beans are tender, about 1 1/2 hours.

  2. Remove the chorizos; slice them 1/4 inch thick and return to the stew. Remove the carrot, coarsely chop it and return to the stew. Discard the parsley and oregano and season the stew with salt and pepper. Serve the bean stew with the lime wedges.

Make Ahead

The stew can be refrigerated for up to 3 days. Reheat gently.

Serve With

Steamed rice.

Suggested Pairing

A rustic red with enough fruit and spice will tame the chorizo in this stew. Look for an inexpensive Malbec from Argentina.

Contributed By Photo © John Kernick Published November 2002

495118 recipes/chorizo-and-pinto-bean-stew 2013-12-06T23:19:04+00:00 Eric Ripert fall|winter|stewing|caribbean|spanish|soups-and-stews|4|make-ahead|weeknight-dinner november-2002,bean stew,chorizo stew,latin stew,puerto rican stew,eric ripert recipes,chorizo-and-pinto-bean-stew 495118

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