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Chorizo-Arbol Refried Beans

These beans are simply scrumptious. Especially if you use a good quality chorizo. Here in Austin, Tx my favorite chorizo is made and sold by Smith and Smith Farms. It is a fresh chorizo, not cased, very meaty crumbles with just the right ratio of fat. Spices are spot on to make this delicious chorizo beans. www.yes-moreplease.com

Yields 4-5 cups

Course Breakfast, Brunch, Lunch, Main Course, Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Mariana McEnroe


  • 2 tablespoons cup Sunflower oil corn oil.
  • 3 dry chiles de árbol
  • 6 oz chorizo fresco
  • ¼ cup chopped white onion
  • 4 cups cooked beans
  • 1-1/2 cups bean broth
  • 1 teaspoon apple vinegar


  1. In a large saute pan, heat up the oil and toast the chiles de árbol into the oil until dark mahogany red.
  2. Remove the chiles and set them aside. Add the chorizo and crumble finely using a wooden spatula. Saute the chorizo along with the chopped onions until onions are soft. Add cooked beans, bean broth, vinegar and one of the toasted dry chiles. Bring to boil, reduce to a slow simmer. Smash the beans until creamy, some pieces of skins and the little chorizo crumbs are visible it is ok. Saute for about 3-4 more minutes until desired consistency. I like this kind of beans on the loose side but is totally up to your preference. When ready transfer into a plater, sprinkle some queso fresco and garnish with the rest of the toasted chiles de árbol. Serve immediately along with totopos or warm corn or flour tortillas are ideal, Enjoy!