Easy to make, no lard, Chorizo is a tasty addition, but can be removed for a tasty vegetarian version.


  • 4 Tbsp extra-virgin olive oil
  • 1/2 lb smoked Mexican chorizo (optional, add 2 tsp paprika as a substitute)
  • 1/4 white onion, finely diced
  • 2 cloves garlic, minced
  • 2 (15.5 ounce) cans pinto beans, or kidney beans
  • 1 to 2 cups low-sodium chicken stock
  • Kosher salt and freshly ground black pepper


  • In a heavy-bottomed pot add olive oil and chorizo. Put the pot over low heat and slowly bring the heat up to medium. Cook the chorizo for a few minutes while stirring to infuse the olive oil.
  • Stir in the onion and garlic and cook for about 2 minutes.
  • Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes.
  • Season with salt and pepper, to taste.
  • Remove about 1/4 of the beans
  • Use a potato masher to mash the beans into a coarse puree.
  • Stir in the reserved beans, and serve!