These Mexican Baked Beans with Chorizo are smoky, sweet, and spicy! This gluten free recipe makes a TON, and it's freezable. Serve as a side at your next BBQ, piled on toast, or with fried eggs for brunch.
In a dutch oven (or other heavy, deep oven-proof skillet or pot), cook the pork chorizo over medium-high heat until browned, breaking it up into small crumbles as you go (about 3 minutes).
Add the onions and jalapeño peppers. Sauté until softened and browned (about 3 minutes).
Add the two cloves of minced garlic. Sauté until fragrant (about 30 seconds).
Add the smoked paprika (1 tablespoon), chili powder (1 tablespoon), cumin (1 tablespoon), and kosher salt (1 teaspoon). Stir to coat.
Add the whole can of tomato paste. Stir to coat and cook for about 1 minute, until it starts to turn a deep color.
Add the molasses (1/4 cup), brown sugar (1/4 cup) and apple cider vinegar (1/4 cup) and stir until sugar has melted and all ingredients are incorporated (about 3-4 minutes).
Add the four cans of drained and rinsed pinto beans and water (1/2 cup) and stir.
Place pot in preheated oven and bake for 45 minutes to an hour, uncovered, until thick and bubbly.
Stir in lime juice and fresh cilantro. Serve hot with extra cilantro for garnish. Season with more salt to taste, if needed.
Not a fan of spicy? Feel free to replace the jalapeño peppers with a bell pepper. Or, if you love spicy, leave the seeds in.
For a vegetarian option, use Cacique® Soy Chorizo. They also make a beef chorizo if you don't want pork.
You can use dry beans if you prefer- cook a whole 1 lb. bag of dry pinto beans, drain, rinse, and use as directed above.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.