Delicious Chorizo and Beans: A Flavorful Mexican Treat!

This recipe for chorizo and beans refried is a delicious and tasty treat. They are served on the menu for special occasions as they differ from the typical Monday-Friday beans menu due to Manteca! Delicious in taste and flavor due to the chori and beans that are simmered and crushed. It’s a warm tortilla to slathered on beans-of-your-dreams.

The recipe I share (3-4 ingredients) provides the necessary measurements for a delicious home-cooked dish to yourself. I’m mindful of the need to cut calories, so I’ll share my method of deciding how many chorizos to use.

What Is Chorizo and Beans

If you grew up with your Mexican loved ones, then you have attended parties that included this dish on the menus for special occasions. They’re a treat, and some are spicier than others, depending on the auntie who decides to make them the accurate way. While attending the party in my home with the family, it was the first thing I thought I’d eat the next day.

The most common way to garnish them is with shredded Mexican cheese or chopped Colby blend or Monterey Jack.

Ingredients

Ingredients Quick List: Cooked stewed beans, their broths, and lard (or oil).

3 cups of whole beans (and 1 cup of their broth)
3 ounces of chorizo
1 tablespoon of lard

Ingredient Notes

Beans: Cooked beans that are whole are essential to this recipe. Pinto and peruano are the two beans typically utilized. I cooked peruano in whole form for this recipe. Reserve broth for beans to store when it is boiled. This is essential in recipes such as this that taste better when made with it! When you’re not able to find any, you could still substitute 1 cup of water.
Chorizo: A Mexican chorizo you like or a vegetarian variety can be used in this recipe. How lean the chorizo is will determine the amount of oil you could decide to utilize. Leaner chorizo needs oil/manteca. Pork and beef chorizo release sufficient oil that it is possible to reduce the use of more oil in the recipe.
Oil or Lard: I make use of pork lard to make these beans. Shortening made from vegetable oil is also a possibility. If the chorizo you are cooking is fatty and has plenty of oil after cooking, you could decide to skip the extra oil. It will always be more flavorful (and more delicious) by using lard!
Salt: Do not add salt until you’ve mashed your beans. Chorizo is delicious and stuffed with various red spices, so to prevent salt from overflowing when you mash it, try tasting it after the mash has been made. When you have a good idea, sprinkle some salt on top and then gently mix it with the fresh and tasty chorizo and beans dish.

Pro Tips: When making frijoles using chorizo, I suggest a ratio of 1:1, which is 1 ounce for every cup of beans. Refer to the image below for an example.

Chorizo and Beans Step-By-Step

Pan is on high heat for two minutes, then reduce to medium or low heat.
Add lard, chorizo, and break it into pieces. Cook for about 4-7 minutes until cooked. Be sure to add manteca into the pan first, if using leaner chorizo.
Once the chorizo is cooked, add the broth, beans, and simmer until the beans are soft, approximately 5 minutes.
Mash beans until they reach the desired texture.

Ways To Flip Chorizo and Beans

Ideas for making use of leftover Frijoles Con Chorizo:

Tostadas
Red sauce bean enchiladas
Cheese and bean Burritos with cheese and beans (freezer friendly)
Nachos

Pro Tips / Receta Notes:

Recipe yields approximately 3.5 cups, 1/2 cup for each serving.
Storage: Put refried chorizo and beans in a food-safe storage and seal with an airtight lid. Consume beans within 7 days to enjoy the best taste.
Start with lard if using leaner chorizo to stop it from burning to a crisp. Make sure to use active time and keep an eye on the chorizo throughout cooking at medium temperature.
Reheating: No more oil is needed to heat beans. Place your spoonful in the pan that is hot, then add one tablespoon of water to let it steam up. Scoop it into a plate and serve with the salsa verde we make at home.

Conclusion

These refried chorizo and beans are a delicious and savory treat that brings authentic Mexican flavors to your table. Whether you’re making them for a special occasion or just craving something comforting, this recipe delivers on taste and tradition. With simple ingredients and easy steps, you can enjoy rich, flavorful beans that pair perfectly with your favorite Mexican dishes. Don’t forget to store any leftovers for easy meal prep throughout the week—perfect for burritos, nachos, or a quick side dish. Try this recipe today and elevate your home-cooked meals with the bold taste of chorizo and beans.

FAQ

Can I use a vegetarian chorizo for this recipe? Yes, you can use vegetarian chorizo in this recipe. Keep in mind that vegetarian chorizo might be leaner, so you may need to add extra lard or oil to achieve the rich, savory flavor that makes these refried chorizo and beans so delicious.
What type of beans should I use? Pinto or peruano beans are commonly used in this recipe. Peruano beans offer a slightly creamier texture, but pinto beans work just as well. The key is to use whole cooked beans and reserve their broth for the best flavor.
How do I store leftover chorizo and beans? Store any leftover chorizo and beans in an airtight container in the refrigerator. They will stay fresh for up to 7 days. When reheating, you can add a tablespoon of water to the pan to help steam and soften the beans.
Can I freeze refried chorizo and beans? Yes, you can freeze these beans for later use. Allow the beans to cool completely before transferring them to a freezer-safe container. They can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
Do I need to add salt to the beans? It’s best to wait until after the beans are mashed to add salt. Chorizo is already savory and seasoned with spices, so it’s important to taste the beans first and then add salt as needed to avoid over-salting.
What are some ways to use leftover chorizo and beans? Leftover chorizo and beans can be used in various dishes such as tostadas, red sauce bean enchiladas, bean and cheese burritos, or nachos. They are versatile and can enhance the flavor of many Mexican-inspired meals.