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Chef Way Dionicio 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

Dionicio Jimenez
May 2008

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Recipe Summary

total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Make Ahead

The spiced beans can be refrigerated overnight. Garnish with the chopped pork rinds just before serving.

Suggested Pairing

Peppery, curranty Carmenère from Chile.

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