Pinto Bean and Chorizo Stew with Fire-Roasted Tomatoes
A hearty pinto bean stew simmered with spicy Mexican chorizo and smoky fire-roasted tomatoes for a comforting Cinco de Mayo dish. This mexican-inspired cinco de mayo ready in about 130 minutes pairs dried pinto beans, casing removed Mexican chorizo sausage, (14.5 oz) fire-roasted diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dried pinto beans
- 8 oz, casing removed Mexican chorizo sausage
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 medium, diced yellow onion
- 3 cloves, minced garlic cloves
- 4 cups chicken broth
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped for garnish fresh cilantro
Instructions
- Step 1: Rinse 1 cup dried pinto beans and soak in water overnight or for at least 6 hours. Drain before cooking.
- Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 8 oz Mexican chorizo (removed from casing) and cook, breaking up with a spoon, for 5 minutes until browned and fragrant.
- Step 3: Add 1 medium diced yellow onion and 3 minced garlic cloves to the pot, sauté for 4 minutes until translucent and aromatic.
- Step 4: Stir in 1 tsp ground cumin, 1/2 tsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper; cook for 1 minute to bloom the spices.
- Step 5: Add the soaked and drained pinto beans, 1 can (14.5 oz) fire-roasted diced tomatoes, and 4 cups chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours until beans are tender and stew thickens.
- Step 6: Taste and adjust seasoning if needed. Garnish with 1/4 cup chopped fresh cilantro before serving with warm corn tortillas or crusty bread.
Frequently asked questions
How long does Pinto Bean and Chorizo Stew with Fire-Roasted Tomatoes take to make?
Total time is about 130 minutes (10 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pinto Bean and Chorizo Stew with Fire-Roasted Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried pinto beans from drying out.
Can I substitute ingredients in Pinto Bean and Chorizo Stew with Fire-Roasted Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pinto Bean and Chorizo Stew with Fire-Roasted Tomatoes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pinto Bean and Chorizo Stew with Fire-Roasted Tomatoes?
Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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