The simple flavors of beans are enhanced with Mexican chorizo. Go a step further by adding shallots, sweet peppers and smoked bacon.
Barbecued beans and Mexican chorizo always make a great addition to any lunch, brunch, dinner or even breakfast. Like this Instant Pot Mexican Chorizo & Cheddar Cheese Frittata.
Add the two together in a cooking pot, and you have an awesomely delicious plate of food.
Barbecued Beans & Mexican Chorizo
1/2 of a shallot bulb, chopped
2 mini-sweet peppers (red, yellow or color of choice), seeded, chopped
5 strips smoked bacon, chopped
1 tablespoon butter
1 – 15 ounce can pinto beans, drained, rinsed
1 – 15 ounce can black beans, drained, rinsed
1 cup barbecue sauce, your choice (or find a recipe for a Homemade bbq sauce here)
8 ounce Mexican chorizo
1 tablespoon avocado oil
Over medium-high heat add butter to a medium sauce pan, melt.
Next, add shallots and peppers. Sauté until shallots are fragrant. Next add chopped bacon, sauté for 2 minutes more.
Next add beans and bbq sauce. Stir until all in sauce pan is well incorporated. Set pot aside on back burner on low heat.
In a large skillet over medium-high heat, add avocado oil. When heated, add chorizo and cook for about 6-8 minutes, stirring meat often. Do not cook chorizo hard, just until done, sausage should be cooked but soft.
With a slotted spoon, scoop meat up, allowing any fat to drip off and add to bbq bean mixture. Mix chorizo into beans.
Plate and enjoy with a side salad. Or any of these suggested side dishes.
- Corn Salad with Queso Fresco
- Red Cabbage Vegetable Root Slaw with a Honey Hibiscus Vinaigrette
- Roasted Cheesy Asparagus
If you love Mexican Cuisine, search here for recipes. Just type “Mexican” into search box below and click search.
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- Apple Cinnamon Upside-Down Cake
- Warm Brussels Sprouts & Dilled Potato Salad
- Chocolate Mexican Coffee Cake
- Slow Cooking, is it Safe?
- Chicken Sausage & Tortellini Soup
