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Spicy Black Beans with Chorizo and Chipotle Cream

This high-protein dish of spicy black beans with chorizo and chipotle cream is a masterclass in building depth of flavour. By soaking and simmering dried black beans with aromatics like oregano and bay, you create a rich, creamy base that shop-bought tins simply cannot match. The addition of smoky chorizo provides a savoury punch, while the jalapeño and cumin add a gentle, earthy heat that lingers beautifully on the palate.

Perfect as a comforting main course or a substantial side dish, this recipe is topped with a zesty chipotle-infused soured cream to balance the spice. It is an excellent choice for meal prep, as the flavours develop even further if made a day in advance. Serve it in deep bowls with a scattering of fresh coriander for a nutritious, homemade meal that feels truly indulgent.

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Ingredients for Spicy Black Beans with Chorizo and Chipotle Cream

  • 240g dried black beans (about 275g )

  • 2 peeled onions

  • 1 halved, 1 chopped (about 300g )

  • 1 folha de louro

  • 1 teaspoon dried oregano (preferably Mexican)

  • 2 colheres de sopa de azeite de oliva

  • 2 links fresh chorizo sausage (6 to 200g casings removed)

  • 2 tablespoons finely chopped fresh coriander plus additional for garnish

  • 2 garlic cloves, minced

  • 2 teaspoons minced seeded jalape&entilde

  • o chilli

  • 1/2 teaspoons ground cumin

  • 120ml soured cream

  • 1 1/4 teaspoons chipotle-flavoured hot pepper sauce

  • 1 teaspoon fresh lime juice

Place beans in large saucepan. Add enough water to cover by 2 inches. Let beans soak overnight.

Drain beans. Return to saucepan. Add onion halves, bay leaf, and oregano. Add enough cold water to cover by 2 inches. Bring to boil, reduce heat to low, and simmer uncovered until beans are very tender, stirring occasionally, 1 1/2 to 2 hours (depending on age of beans). Drain beans, reserving cooking liquid. Discard onion halves and bay leaf.

Heat oil in heavy large deep nonstick skillet over medium heat. Add chorizo and cook until brown, breaking up with back of spoon, 4 to 5 minutes. Using slotted spoon, transfer chorizo to small bowl. Add chopped onion to drippings in skillet. Cook until soft and golden brown, stirring often, about 10 minutes. Add 2 tablespoons coriander, garlic, jalapeño, and cumin; stir 1 minute. Add beans, 180ml reserved cooking liquid, and chorizo to onion mixture. Stir to distribute evenly. Simmer over medium-low heat until heated through and flavours are blended, 3 to 4 minutes. Season to taste with salt and pepper.DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool, then cover and keep chilled. Rewarm over medium heat before serving.

Whisk all ingredients in small bowl to blend. Season to taste with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk before serving.

Transfer beans to large bowl. Garnish with chipotle cream and chopped coriander.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.

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As informações nesta página são revisadas por pares por clínicos qualificados.

  • 29 Jan 2026 | Publicado originalmente

    Escrito por:

    Editores de receitas do Reino Unido

    Revisado por

    Editores de receitas do Reino Unido
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