Spicy Chorizo & Black Beans

Barbara Pace


I was trying to think of a new recipe to serve at a Mexican themed get together & this is the result. It is so versatile! It may be served as a side dish or in a bowl, as an entree with yellow rice &/or cornbread. It also makes for an interesting burrito filling.
You can make it less spicy by using plain diced tomatoes for some of the Rotel tomatoes, and omitting the jalapeno.

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10 - 12
30 Min
45 Min
Stove Top


1 lb
bacon, chopped
1 lb
fresh uncooked mexican chorizo, casings removed
1 large
yellow onion, chopped
jalapeno pepper, seeded, finely chopped
3 can(s)
rotel original diced tomatoes & green chilies
3 can(s)
(26.5 ozs. each) black beans, drained and rinsed
cilantro, chopped (optional)


Step 1 Direction Photo

1Cook the bacon in a large pot over medium-high heat until brown and crisp. Remove pot from stove & drain most of grease from pan.

Step 2 Direction Photo

2Add the chorizo to the bacon in the pot, breaking up the sausage into smaller pieces until it starts to brown and crisp, 5 - 6 minutes.

Step 3 Direction Photo

3Add the onion and jalapeno; mix well. Cook until they begin to soften, 4 - 5 minutes.

Step 4 Direction Photo

4Stir in the tomatoes; cook, stirring until the tomatoes begin to break down and the ingredients come together, 4 - 5 minutes

Step 5 Direction Photo

5Add beans; mix well and reduce heat to medium. Cook, covered, 8 -10 minutes.

6Taste and add salt, if needed.
Serve with cilantro, if desired.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Mexican
Hashtag: #Fiesta time