Chef WayDionicio Jimenez typically tops these soupy beans with homemade chicharrones (deep-fried pork skins), then serves them alongside grilled steak.
Easy Way These chorizo-studded beans are so hearty and deeply flavored that they can be a main course. Instead of making chicharrones, use store-bought fried pork rinds as a salty, crispy garnish.
More Bean Recipes
1 tablespoon extra-virgin olive oil
1 small onion, finely diced
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon chipotle powder
1/2 pound fresh Mexican chorizo or hot Italian sausage, casings removed
One 15-ounce can pinto beans, with their liquid
2 tablespoons water
Salt and freshly ground pepper
1 cup fried pork rinds, coarsely chopped, for garnish
How to Make It
In a medium saucepan, heat the olive oil until shimmering. Add the onion, garlic, cumin and chipotle and cook over moderate heat until softened, about 5 minutes. Add the chorizo and cook, breaking up the meat into small lumps with a spoon, until lightly browned, about 5 minutes. Add the beans and their liquid along with the water and simmer until slightly thickened, about 5 minutes. Season with salt and pepper. Spoon the beans into bowls, sprinkle pork rinds on top and serve at once.
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