Cook: Chorizo and bean chile

Cook: Chorizo and bean chile

It’s no secret I like to cook. Hell, I spent all of my 2014 savings to move to France to pursue a new career. However, sometimes I want food fast, but not necessarily fast food. This literally took me minutes to throw together, the worst part was waiting for the bloody rice to cook (I only had brown rice and that takes far longer to cook than white.)

You’ve probably got a tin of beans lying around, as well as no doubt a couple of tomatoes and an onion… all you need is a chorizo sausage (they’re bloody cheap too) and boom, dinner is half way done!

My housemate polished off more than half of what I made on his own, in a single sitting, so if you’re feeding an army (or more than one hungry housemate), you may need to consider doubling or tripling this recipe.

I know what you’re making for dinner tonight…

Chorizo and bean chile with brown rice


  • Olive oil
  • 1 onion, diced
  • 2 tomatoes, diced
  • 2 cloves of garlic, minced
  • 2 tsp cumin powder
  • 1 chorizo sausage, cut however you like it cut
  • 1 tin of beans, your favourite (borlotti, kidney, black… whatever)
  • Tabasco sauce, to taste
  • Brown rice, cooked according to package instructions
  • Optional to garnish: sour cream, avocado, spring onions, grated cheese to garnish


  1. Fry off the chorizo lightly (don’t go as far as you’d normally go, especially if you’re prone to charring it) in the oil, add the onion and garlic and sautee until it’s translucent
  2. Add the cumin and stir until it’s fragrant
  3. Add the tomatoes and cook until they begin to smush a bit
  4. Add the beans, smush a few with the back of your wooden spoon and then add a cup of water and cook for about 5-10 minutes, or until it all gets thick and delicious
  5. Season with salt and pepper and a dash or two of tabasco sauce, should you be so inclined
  6. Serve with brown rice and any of the optional above garnishes