Spicy Pinto Beans Recipe
Prep Time:
15 minutes
Cook Time:
2 hours
Servings:
8 Servings
Ingredients
  • 1 pound dried pinto beans
  • ½ sweet onion, cut into wedges
  • 5 cloves garlic, smashed
  • 1 jalapeño pepper, sliced into large pieces
  • 1 Roma tomato, diced
  • 2 teaspoons chili powder
  • ½ teaspoon cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ teaspoon brown sugar
  • 4 cups chicken broth
  • 2 teaspoons olive oil
  • 1 pound chorizo, uncased
  • ¼ cup fresh cilantro, chopped, plus more for garnish
Directions
  1. Place the beans in a large bowl of water, covering the top of the beans by 2 inches. Let them soak overnight.
  2. Drain and rinse the beans and place them in a large pot or Dutch oven. Add the onion wedges, garlic, jalapeño, and tomato.
  3. Add the chili powder, cumin, dried oregano, paprika, and brown sugar to the pot, and stir to combine.
  4. Pour in the chicken broth and add enough water to cover the beans by 3 to 4 inches. Set the heat to medium.
  5. Cover and bring to a simmer. Reduce the heat and continue to cook for 2 to 4 hours, stirring occasionally, until the beans are soft.
  6. While the beans cook, heat the olive oil in a skillet over medium-high heat. Add the chorizo and sauté until cooked through with some crispy parts. Drain the excess fat and transfer to a plate.
  7. When the beans are finished, remove the large jalapeño pieces. Stir in the cilantro and chorizo, reserving some for topping. Serve immediately, garnished with more fresh cilantro and chorizo, as desired.