Equipment
Ingredients
Main
- 450 g dried pinto beans, soaked and drained
- 370 g mexican-style chorizo links, sliced into 4cm chunks
- 100 g onion, finely chopped
- 5 garlic, finely chopped
- 480 ml chicken stock
- 240 ml canned tomato purée
- 60 g brown sugar, packed
- 30 g unsalted butter
- 17 g tomato paste
- 6 g onion powder
- 6 g garlic powder
- 6 g red-pepper flakes
- 6 g cumin
- 6 g paprika
- 9 g salt
- black pepper
- 40 ml lime juice
- 15 g cilantro, roughly chopped
- vinegary hot sauce
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 444 kcal
- Protein
- 21 g
- Carbohydrates
- 54 g
- Fat
- 17 g
- Fiber
- 11 g
- Sugar
- 12 g
- Sodium
- 932 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 39 mg
- Potassium
- 1257 mg
- Calcium
- 110 mg
- Iron
- 5.2 mg
- Magnesium
- 128 mg
- Phosphorus
- 353 mg
- Zinc
- 2.5 mg
- Vitamin A
- 104 mcg
- Vitamin C
- 11 mg
- Vitamin D
- 0.7 mcg
- Vitamin E
- 1.6 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.56 mg
- Riboflavin
- 0.37 mg
- Niacin
- 4.9 mg
- Folate
- 306 mcg
- Water
- 134 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the soaked and drained pinto beans, sliced chorizo, chopped onion, and minced garlic into the slow cooker.
Add the chicken stock, tomato purée, brown sugar, butter, tomato paste, and all dried spices. Season with salt and black pepper.
Stir the mixture thoroughly with a spatula and smooth the surface to ensure the beans are fully submerged in the liquid.
Cover the pot and cook on the high setting (approximately 93°C/200°F) for 6 hours until the beans are tender.
Incorporate the lime juice and chopped cilantro into the beans.
Adjust seasoning with additional salt or pepper as needed and serve hot with hot sauce on the side.
Chef's Notes
- For an even deeper flavor, consider browning the chorizo and sautéing the onions and garlic before adding them to the slow cooker. This renders the chorizo fat and builds a more complex flavor base.
- If your beans aren't tender after 6 hours on high, don't be afraid to cook them longer. Bean tenderness can vary based on age and type.
- Taste and adjust the seasoning *after* the beans have cooked. The flavors will meld and intensify during the slow cooking process.
- The lime juice and cilantro are crucial for brightening the dish. Add them at the very end to preserve their fresh, zesty qualities.
- This dish is excellent served as a side, but can also be a hearty vegetarian main dish by omitting the chorizo and adding extra vegetables like corn or bell peppers.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a saucepan over medium heat, adding a splash of water if the sauce has thickened too much.
Troubleshooting
Beans remain hard after 6 hours
Cause: Old dried beans or hard water minerals preventing softening.
Fix: Continue cooking on high in 60-minute increments until tender.
Prevention: Use fresh dried beans and ensure they are soaked for at least 8 hours before cooking.
Cultural Context
Baked beans have a long history in North American cuisine, with indigenous peoples preparing them long before European settlement. This Mexican-inspired version, however, infuses the dish with the vibrant flavors of chorizo, lime, and cilantro, reflecting the rich culinary traditions of Mexico and its influence on Tex-Mex and Southwestern cooking.
