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Spicy Black Beans with Chorizo and Chipotle Cream

This high-protein dish of spicy black beans with chorizo and chipotle cream is a masterclass in building depth of flavour. By soaking and simmering dried black beans with aromatics like oregano and bay, you create a rich, creamy base that shop-bought tins simply cannot match. The addition of smoky chorizo provides a savoury punch, while the jalapeño and cumin add a gentle, earthy heat that lingers beautifully on the palate.

Perfect as a comforting main course or a substantial side dish, this recipe is topped with a zesty chipotle-infused soured cream to balance the spice. It is an excellent choice for meal prep, as the flavours develop even further if made a day in advance. Serve it in deep bowls with a scattering of fresh coriander for a nutritious, homemade meal that feels truly indulgent.

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Ingredients for Spicy Black Beans with Chorizo and Chipotle Cream

  • 240g dried black beans (about 275g )

  • 2 peeled onions

  • 1 halved, 1 chopped (about 300g )

  • 1 bay leaf

  • 1 teaspoon dried oregano (preferably Mexican)

  • 2 tablespoons olive oil

  • 2 links fresh chorizo sausage (6 to 200g casings removed)

  • 2 tablespoons finely chopped fresh coriander plus additional for garnish

  • 2 garlic cloves, minced

  • 2 teaspoons minced seeded jalape&entilde

  • o chilli

  • 1/2 teaspoons ground cumin

  • 120ml soured cream

  • 1 1/4 teaspoons chipotle-flavoured hot pepper sauce

  • 1 teaspoon fresh lime juice

Place beans in large saucepan. Add enough water to cover by 2 inches. Let beans soak overnight.

Drain beans. Return to saucepan. Add onion halves, bay leaf, and oregano. Add enough cold water to cover by 2 inches. Bring to boil, reduce heat to low, and simmer uncovered until beans are very tender, stirring occasionally, 1 1/2 to 2 hours (depending on age of beans). Drain beans, reserving cooking liquid. Discard onion halves and bay leaf.

Heat oil in heavy large deep nonstick skillet over medium heat. Add chorizo and cook until brown, breaking up with back of spoon, 4 to 5 minutes. Using slotted spoon, transfer chorizo to small bowl. Add chopped onion to drippings in skillet. Cook until soft and golden brown, stirring often, about 10 minutes. Add 2 tablespoons coriander, garlic, jalapeño, and cumin; stir 1 minute. Add beans, 180ml reserved cooking liquid, and chorizo to onion mixture. Stir to distribute evenly. Simmer over medium-low heat until heated through and flavours are blended, 3 to 4 minutes. Season to taste with salt and pepper.DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool, then cover and keep chilled. Rewarm over medium heat before serving.

Whisk all ingredients in small bowl to blend. Season to taste with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk before serving.

Transfer beans to large bowl. Garnish with chipotle cream and chopped coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 29 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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