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A bowl of Spicy Beans with Chorizo.

Spicy Black Beans with Homemade Chorizo

This recipe for Spicy Black Beans with Homemade Chorizo combines dry black beans with spicy homemade chorizo to create a very flavorful side dish.  Or make it a gluten-free main by adding a dollop of sour cream and a side of cornbread or tortillas!
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Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins
Course Soups, Stews & Chili
Cuisine American
Servings 12 servings
Calories 245 kcal


  • 1 pound dried black beans picked over for stones and other matter, soaked either overnight or using the quick-soak method
  • 1 teaspoon grapeseed oil or other neutral oil
  • 1 cup chopped onion
  • 8 ounces Homemade Mexican Chorizo or quality store-bought
  • ⅓ to ½ cup quality chili powder
  • 1 teaspoon ancho chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin powder
  • 1 jalapeno sliced thinly (with or without seeds depending on your hot level) or chopped
  • 1 chipotle in adobo with some adobo sauce minced
  • ½ cup diced seeded Anaheim California chile
  • 1 tablespoon finely chopped cilantro stems
  • Salt and freshly ground pepper


  • Heat the oven to 325°F.
  • Heat a Dutch oven or other heavy-bottomed pot with a tight-fitting lid over medium heat; add the oil and onions; saute for 3 - 5 minutes. Add the chorizo and cook, stirring and using the back of the spoon to break it into small pieces; cook for about 7 minutes or until no longer pink and some of its liquid has been released. Drain the beans and add to the pot along with enough water to cover by 2 inches; add the spices, jalapeno, chipotle pepper, Anaheim pepper, and cilantro stems. Stir - cover and place in the oven; cook 2 ½ hours, check for the tenderness of the beans. If the beans are tender, remove them from the oven, if not, uncover and cook until tender adding water as needed.
  • When the beans are tender, remove the pot from the oven. Place half of the beans (and some of the liquid) into a blender or food processor and process until mostly smooth. (Please use caution when blending hot liquids.). Return the blended mixture to the pot, taste, and add salt, pepper, and additional spices to your taste. Simmer on low heat for 10 minutes then serve. Thin with water as needed as the beans do get thicker as they sit.


These beans can be eaten immediately but best if left to chill overnight in the refrigerator.
Here is the recipe for my Homemade Mexican Chorizo


Serving: 1gCalories: 245kcalCarbohydrates: 27gProtein: 13gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 6gCholesterol: 17mgSodium: 318mgFiber: 7g
Keyword baked spicy black beans, beans with chorizo, beans with spicy sausage, easy baked spicy beans
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