Classic Pot Beans with Chorizo

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Classic Pot Beans with Chorizo


  • 1 pound dried beans (pinto, pink or black)
  • 14 cups cold water, divided
  • 2 cloves garlic, peeled
  • 1 medium white onion, roughly sliced
  • 2 tablespoons vegetable oil
  • 1 tablespoon TABASCO® brand Original Red Sauce
  • 1 sprig epazote (2 for black beans)
  • 2 teaspoons salt
  • 1/4 pound chorizo, chopped


Place beans in a large bowl. Cover with water, about 6 cups, and soak overnight. Drain.

Empty beans into a large pot and cover with remaining 8 cups of water. Add garlic, onion, oil and TABASCO® Sauce. Bring to a boil, then lower to medium heat and simmer, partially covered, until soft, about 1 1/2 hours (2 hours for black beans). Add epazote and salt. Continue cooking until broth thickens and looks creamy, about 30 minutes.

Fry chorizo in a small skillet until well done. Stir into finished beans.

This bean dish is a great accompaniment to a hearty Mexican breakfast and most any meat or vegetable dish.

Makes 8 servings.

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