I love chorizo black beans. This is a recipe I developed as a base for my tostadas. The mix of pork and beans is obvious, but the chorizo gives it an extra kick and depth of flavor. Another layer of aromatics is added with my secret ingredient… cinnamon. Just enough to make you say “mmm… what is that?”.
This recipe is super simple. It makes a great side dish, filling for burritos or mashed as topping for tostadas. You can also mash and fry them for refried beans. Make these chorizo black beans with an overnight soak, quick prep and let it go on the stove top for awhile.
Chorizo Black Beans
- Large Stock Pot
- 1 Bag 16oz. Black Beans
- 1 lb Mexican Chorizo Sausage* Removed from skin and roughly chopped
- 1 Small Purple Onion Diced White Onion works as well
- 3-4 Whole Cloves of Garlic Crushed
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 1 tsp. Cinnamon
- 1/2 tsp. Garlic Salt
- 1/2 tsp. Dried Rosemary Leaves
- Rinse beans. Pick out any stones, broken beans and dried, weird looking beans.
- Put beans in large stock pot and fill with water until beans are covered with about 2 1/2 inches of water above beans. Cover pot with a cloth and leave on countertop overnight for beans to soak.
- Dice onion. Peel garlic and crush with side of knife.
- Put stock pot on stove top with beans and water. Add onion and garlic. Cover pot and bring to a boil.
- Once beans are boiling, lower heat to a low simmer. Add salt, pepper, garlic salt, rosemary and cinnamon.
- Simmer for 1 hour, stirring occasionally.
- While beans are simmering, prepare chorizo. Using a sharp knife, slice the outer casing of the chorizo all the way down the side. The casing should peel right back and you can scrape the meat out of the skin onto a chopping board. Give the chorizo a rough chop.
- After one hour, add chorizo and stir together. Continue to cook for 30-45 minutes.
- After a total cooking time of about 1hr 30min, check beans for doneness. They should be soft at this point. If not, continue cooking a little longer until the beans are soft. At this point also add salt if needed. I don't start with a lot of salt because the saltiness of the chorizo varies greatly. So you may or may not need more salt.