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Classic Pot Beans with Chorizo

Recipe uses Original Red Sauce
Original Red Sauce
Makes 8 servings.
Classic Pot Beans with Chorizo
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 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.

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