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Pinto Beans with Chorizo

Savor the comforting warmth of slow-cooked pinto beans with chorizo, blended in a savory mix of tomatoes and spices.

Time
2h 30min
Servings
4-5 servings

1 pound (about 500 g) dried pinto beans, soaked and drained

chorizo sliced

1 onion, chopped

2 cloves of garlic, minced

1 carrot, diced

1 bay leaf

1 teaspoon sweet paprika

1 can (14 oz/400 g) crushed tomatoes

4 cups (1 liter) vegetable broth or water

Salt and pepper to taste

Extra virgin olive oil

1 In a large pot, heat olive oil over medium heat.

2 Sauté chorizo until it releases fat and browns. Remove chorizo and set aside..

3 In the same pot, add chopped onion, garlic, and carrot. Cook until tender.

4 Add crushed tomatoes, paprika, and bay leaf. Cook for about 5 minutes.

5 Incorporate pinto beans and reserved chorizo into the pot. Mix well..

6 Pour in vegetable broth or water. Bring to a boil, then reduce heat to low. Simmer for 1.5 to 2 hours or until beans are tender.

7 Adjust seasoning with salt and pepper to taste.

8 Serve the pinto beans with chorizo hot. Enjoy your meal!

TIPS:

Soak overnight. The basic soaking technique involves covering the beans with water in a large enough container and letting them rest for the recommended time. Then, before cooking, the beans should be rinsed and drained. This soaking step is particularly important for dry beans as it aids in digestion and enhances the final texture of the dish.
Savor the comforting warmth of slow-cooked pinto beans with chorizo, blended in a savory mix of tomatoes and spices.
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