1/2 pound chorizo or linguisa (Portuguese) sausage
1 poblano chili (also called pasilla; about 3 1/2 oz.), rinsed, stemmed, seeded, and finely chopped
How to Make It
Sort beans and discard any debris. Rinse beans and put in a 5- to 6-quart pan. Add 2 1/2 quarts water. Cover and bring to a boil over high heat; reduce heat and simmer, stirring occasionally, until beans are tender to bite, 1 1/4 to 1 1/2 hours. Add 1 teaspoon salt.
Meanwhile, in an 8- to 10-inch frying pan over medium-high heat, stir bacon frequently until browned, about 3 minutes. With a slotted spoon, transfer bacon to a bowl.
Remove and discard chorizo casings. Crumble sausage into frying pan. Stir frequently until browned, 4 to 5 minutes. Add chili and stir until limp, 3 to 4 minutes.
To sausage mixture, add cooked bacon and 1/2 cup bean cooking liquid; stir occasionally for 5 minutes. Stir sausage-bacon mixture into beans and simmer to blend flavors, about 5 minutes. Add salt to taste.
My husband flipped out for this recipe. He loved it. I made it to go with pork carnitas and am having it later in the week as the entree to go on cornbread. I will make this again and again...just add more salt, pepper, and bacon.
I have eaten these beans at La Super Rica for years. This is a very good recipe, varying from time to time depending on the hotness of the chile. If you wish, you can add more salt (ramps up the flavor) beans, bacon, chile, chorizo. It will make it less soupy, but it is fine as is. I've made it lots of times, always to rave reviews.
This is the best Mexican-style pinto bean recipe around. The flavors get even better the next day. I've made the recipe maybe a dozen times, and it is always well-received. I've served it with tri-tip, burritos, and as the bottom layer in a Mexican pizza bread. I tried Soy Chorizo instead of traditional "mystery meat" chorizo for a healthier alternative the last time I made them, and I could not tell the difference. These beans are simple, inexpensive, and very tasty.
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