Red Beans with Chorizo

Image of red beans with chorizo

Active Time

20 minutes

Total Time

14 hours, 30 minutes




  • 1 lb dried red beans
  • 2 medium yellow onions, divided
  • 20 cloves garlic, divided
  • 2 teaspoons kosher salt
  • 1 large tomato
  • 3 oz cured chorizo
  • 1 teaspoon olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon chili powder
  • Chopped fresh cilantro (optional for serving)


  1. Rinse beans. Place in large bowl and cover with water by 2 inches. Cover and soak overnight; drain.
  2. Halve 1 onion and place in 4-quart stockpot. Add beans, 15 cloves garlic, and salt. Cover with water by 2 inches, bring to a boil, and reduce heat to medium-low. Simmer 1 1/2–2 hours until beans are tender; remove onion halves and discard.
  3. Meanwhile, chop remaining onion and 5 cloves garlic coarsely. Remove seeds from tomato and chop coarsely. Remove casing from chorizo, slice in half lengthwise, and cut into 1/2-inch-thick slices.
  4. Heat oil in large sauté pan on medium 2–3 minutes. Add onions, garlic, and chorizo. Cook 4–5 minutes, stirring occasionally, until onions are tender.
  5. Stir in tomatoes, cumin, and chili powder. Cook 4–5 minutes until tomatoes begin to break down. Stir vegetable mixture into beans. Simmer 15–20 minutes; sprinkle with cilantro, if using, and serve.

Nutritional Information

Amount per ⅛ recipe serving: Calories 270, Total Fat 4.5g, Sat Fat 1.5g, Trans Fat 0g, Chol 10mg, Sodium 700mg, Carb 39g, Fiber 9g, Total Sugars 2g (Incl. 0g Added Sugars), Protein 16g, Vit D 0%, Calc 6%, Iron 20%, Potas 2%