Mexican Black Beans with Chorizo and Leeks

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black beans


Yield: 4


  • 200g chorizo sausages, sliced into 1 cm thick pieces
  • I leek, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 red onion, finely chopped
  • 1 red capsicum, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 2 x 400g cans black beans, drained and rinsed
  • Coriander leaves


Heat a little oil in a large frying pan and gently cook chorizo, leek, onion and garlic until leek is starting to soften  - about 15 minutes.  Add capsicum, cumin, and smoked paprika and salt to taste, cook for a few more minutes before adding black beans.  Simmer for 10-15 minutes, stirring at times.  Scatter with coriander leaves before serving.


* if you have access to dried black beans then you may like to use them instead.

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