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Frijoles y Chorizo

 Frijoles y Chorizo
—Taste of Home Test Kitchen
16 ServingsPrep: 40 min. + soaking Cook: 2 hours


  • 1 pound dried pinto beans
  • 2 poblano peppers
  • 2 serrano peppers
  • 6 cups water
  • 1 bay leaf
  • 1/2 pound uncooked chorizo, casing removed
  • 2 tablespoons lard
  • 1 cup chopped onion
  • 2 teaspoons salt
  • 1/4 cup chopped fresh cilantro


  • Place beans in a Dutch oven; add water to cover by 2 in. Bring to a
  • boil; boil for 2 minutes. Remove from the heat; cover and let stand
  • for 1 hour.
  • Place peppers on a baking sheet; broil 4 in. from the heat until
  • skins blister, about 4 minutes. With tongs, rotate peppers a quarter
  • turn. Broil and rotate until all sides are blistered and blackened.
  • Immediately place peppers in a bowl; cover and let stand for 15
  • minutes. Peel off and discard charred skin. Remove stems and seeds.
  • Chop peppers and set aside.
  • Drain and rinse pinto beans, discarding liquid. Return beans to the
  • Dutch oven. Add 6 cups water and bay leaf; bring to a boil. Reduce
  • heat; simmer, uncovered, for 1-1/2 to 2 hours or until beans are

2 of 2

Frijoles y Chorizo (continued)

Directions (continued)

  • tender.
  • Meanwhile, crumble chorizo into a skillet; cook over medium heat for
  • 6-8 minutes or until fully cooked. Drain and set aside. In the same
  • skillet, melt lard. Add onion and reserved peppers; cook and stir
  • until tender, about 5 minutes.
  • Add the chorizo, pepper mixture and salt to beans. Simmer, uncovered,
  • for 30 minutes. Discard bay leaf. Just before serving, stir in
  • cilantro. Yield: 16 servings (2 quarts).