Slow-Simmered Black Bean and Chorizo Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty black beans and spicy chorizo melded together in a rich, slow-simmered stew perfect for a comforting Cinco de Mayo meal. This mexican-inspired cinco de mayo ready in about 90 minutes pairs dried black beans, rinsed, water, ounces Mexican chorizo, casing removed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

Prep: 10 min Cook: 80 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, combine 1 cup rinsed dried black beans and 4 cups water. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 45 minutes until beans are tender but not mushy.
  2. Step 2: While beans cook, heat a large skillet over medium heat. Add 8 ounces Mexican chorizo (remove casing) and cook, breaking up with a spoon, for 5-7 minutes until browned and cooked through. Remove chorizo and set aside, leaving rendered fat in the pan.
  3. Step 3: To the same skillet with chorizo fat, add 1 medium diced yellow onion and 3 minced garlic cloves. Sauté over medium heat for 4 minutes until onion is translucent and fragrant. Stir in 1 teaspoon ground cumin and 1 teaspoon smoked paprika, cooking for another 1 minute to toast the spices.
  4. Step 4: Add 14 ounces canned diced tomatoes with juices and cooked chorizo to the skillet, stirring to combine. Pour this mixture into the pot with cooked black beans. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
  5. Step 5: Simmer the stew gently for another 20 minutes uncovered, stirring occasionally, until flavors meld and stew thickens slightly. Remove from heat and stir in 1/4 cup chopped fresh cilantro.
  6. Step 6: Serve hot with lime wedges to squeeze over each bowl.

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Frequently asked questions

How long does Slow-Simmered Black Bean and Chorizo Stew take to make?

Total time is about 90 minutes (10 min prep + 80 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 Slow-Simmered Black Bean and Chorizo Stew?

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 black beans, rinsed from drying out.

Can I substitute ingredients in Slow-Simmered Black Bean and Chorizo Stew?

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 Slow-Simmered Black Bean and Chorizo Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Slow-Simmered Black Bean and Chorizo Stew?

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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