Chorizo and Bean Soup

Course: Appetizer or Soup

Cuisine: Mexican-American

Prep Time: 20

Cook Time: 1 30

Soaking (See NOTES): 8

Total Time: 9 50

Servings:

Calories: 426kcal

Author: Kris Longwell

Hearty and full of smoky flavor, this Chorizo and Bean Soup combines spicy Mexican chorizo, tender beans, and aromatic vegetables simmered in a rich, savory broth—perfect for cozy nights and even better with homemade cornbread.

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Equipment

1 Large pot
1 large skillet (12")

Ingredients

1 lb pinto beans dried
4 cups chicken broth or stock
1 bottle beer preferably Mexican
2 cups water
1 lb salt pork
12 oz chorizo uncooked (not cured)
1 medium onion chopped
2 medium jalapeños seeded and finely chopped
3 cloves garlic minced
2 tablespoon pork lard (optional)
½ cup cilantro fresh, chopped
2 medium tomatoes roughly chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon Kosher salt see NOTES
1 teaspoon black pepper

Instructions

Place the beans in a large pot and cover with water by about 1 to 2 inches. Let them soak overnight. (See NOTES for Quick Soak Method).
1 lb pinto beans
Drain the beans. Place the beans back in the pot and add the chicken broth, beef, water, and salt pork. Bring to a boil, then lower the heat to medium-low and simmer, stirring occasionally, for 1 hour.
4 cups chicken broth, 1 bottle beer, 2 cups water, 1 lb salt pork
Meanwhile, cook the chorizo over medium heat in a large skillet. Drain the chorizo through a sieve into a heatproof bowl that will catch the rendered grease. Add the cooked chorizo to the simmering beans.
12 oz chorizo
Heat 1 tablespoon of the rendered grease (or use olive oil) in the same skillet over medium heat. Add the onion and peppers and sauté until soft, about 4 minutes. Stir in the garlic and sauté for an additional 30 seconds, stirring often.
1 medium onion, 2 medium jalapeños, 3 cloves garlic
Add the sautéed vegetables to the soup.
Stir in the pork lard (if using), cilantro, tomatoes, cumin, oregano, salt (to taste), and pepper. Simmer for another 30 minutes to 1 hour. Remove the salt pork and discard it. The beans should be very tender. Taste and add more salt, if needed (it will depend on how salty your pork salt is).
2 tablespoon pork lard, ½ cup cilantro, 2 medium tomatoes, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon Kosher salt, 1 teaspoon black pepper

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

Salt to taste: The amount of salt needed will depend on how salty your salt pork (or bacon) is—taste before adding extra.
Rendered chorizo grease: After browning the chorizo, strain it and use 1–2 tablespoons of the rendered grease to sauté your vegetables for deeper flavor.
Beans: If using canned beans instead of dried, reduce the cooking time since they’re already tender.
Beer substitute: Replace the beer with extra chicken stock or a splash of apple cider vinegar for a non-alcoholic option.
Make-ahead: The soup tastes even better the next day as the flavors meld. Store covered in the refrigerator for up to 3 days.
Freezing: Cool completely before freezing in airtight containers for up to 3 months. Reheat gently on the stove

Nutrition