Mexican Baked Beans with Chorizo
User Reviews
5
Mexican Baked Beans with Chorizo
Description
This recipe begins by browning pork chorizo in a Dutch oven, breaking it into crumbles. Diced onions and jalapeño peppers are sautéed with minced garlic, developing a fragrant base. Spices including smoked paprika, chili powder, cumin, and kosher salt are added to coat the mixture evenly. Tomato paste is stirred in and cooked until deepened in color, enhancing the savory components.
Molasses, brown sugar, and apple cider vinegar are incorporated, melding sweet and tangy flavors that complement the spiced chorizo and peppers. Drained and rinsed pinto beans and water are stirred in before baking the mixture uncovered at 350°F for 45 minutes to an hour, allowing flavors to intensify and thicken.
Once baked, the beans are finished with chopped fresh cilantro and lime juice for brightness. This recipe allows for substitutions such as milder peppers for less spice or vegetarian soy chorizo. It also suggests using cooked dry beans as an alternative to canned.
Ingredients
- 8 oz. pork chorizo such as Cacique®
- 1 onion diced
- 2 jalapeno pepper seeds and ribs removed, finely diced
- 2 cloves garlic minced
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon kosher salt plus more if needed
- 6 oz. tomato paste canned
- 1/4 cup molasses
- 1/4 cup brown sugar packed (light or dark is fine)
- 1/4 cup apple cider vinegar
- 60 oz. pinto beans four small cans, drained and rinsed
- 1/2 cup water
- 1/4 cup cilantro plus more for serving, chopped, fresh
- lime juice juice of one lime
Instructions
- Preheat oven to 350 degrees F.
- In a dutch oven (or other heavy, deep oven-proof skillet or pot), cook the pork chorizo over medium-high heat until browned, breaking it up into small crumbles as you go (about 3 minutes).
- Add the onions and jalapeño peppers. Sauté until softened and browned (about 3 minutes).
- Add the two cloves of minced garlic. Sauté until fragrant (about 30 seconds).
- Add the smoked paprika (1 tablespoon), chili powder (1 tablespoon), cumin (1 tablespoon), and kosher salt (1 teaspoon). Stir to coat.
- Add the whole can of tomato paste. Stir to coat and cook for about 1 minute, until it starts to turn a deep color.
- Add the molasses (1/4 cup), brown sugar (1/4 cup) and apple cider vinegar (1/4 cup) and stir until sugar has melted and all ingredients are incorporated (about 3-4 minutes).
- Add the four cans of drained and rinsed pinto beans and water (1/2 cup) and stir.
- Place pot in preheated oven and bake for 45 minutes to an hour, uncovered, until thick and bubbly.
- Stir in lime juice and fresh cilantro. Serve hot with extra cilantro for garnish. Season with more salt to taste, if needed.
Notes
- Replace jalapeño peppers with bell peppers for a milder flavor or keep seeds for more heat.
- Use Cacique® Soy Chorizo for a vegetarian version or beef chorizo if you prefer.
- Dry pinto beans can be cooked, drained, and used instead of canned beans if preferred.
- Nutrition info excludes added sodium from optional seasonings and brand variations; calculate accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 16g | 32% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 550mg | 23% |
| Potassium | 930mg | 20% |
| Fiber | 14g | 56% |
| Sugar | 12g | 24% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 8.5mg | 9% |
| Calcium | 100mg | 10% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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