Spicy Chorizo and Black Bean Pot
Authentic Spanish chorizo sautéed with black beans and bell peppers in a rich broth.
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Ingredients
- 8 ounces Spanish chorizo sausage, sliced into rounds
- 2 cans (15oz) Black beans, canned and rinsed
- 1 large Red bell pepper, diced
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 cups Chicken or vegetable broth
- 1 teaspoon Smoked paprika (Pimentón)
- 1/2 teaspoon Dried oregano
- 1 tablespoon Olive oil
- 1/4 cup Fresh cilantro or parsley, chopped(optional)
Instructions
- 1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
- 2
Add the sliced chorizo and sauté for 3-4 minutes until the edges are crispy and the red oil has released.
- 3
Add the diced onion and bell pepper to the pot, cooking for 5 minutes until softened.
- 4
Stir in the minced garlic, smoked paprika, and oregano, cooking for just 1 minute until fragrant.
- 5
Pour in the rinsed black beans and the broth, stirring well to scrape up any browned bits from the bottom.
- 6
Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes to thicken the broth.
- 7
Taste and adjust seasoning with salt and pepper if needed, though the chorizo is usually salty enough.
- 8
Garnish with fresh herbs and serve hot with crusty bread for dipping.
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