Zesty Sonora Bean Pot


  • 2 cup pinto beans
  • 2 quarts of cold water
  • 1 sprig Mexican oregano
  • 1 sprig sage
  • 1 sprig rosemary
  • about 1 lb chorizo
  • 2 large yellow onions, chopped
  • 10 to 12 cloves of garlic, chopped
  • 2 stalks of celery, chopped
  • 1 large bell pepper, seeded and chopped
  • 1 large Anaheim or Poblano chili, seeded and cut into thin rings
  • 2 to 3 jalapeño chilies, seeded and cut into thin rings (or to taste)
  • 4 to 6 tomatoes, chopped
  • 1/2 tsp cumin seeds
  • Dry chili flakes to taste
  • 1/4 cup red wine vine
  • 1/4 cup sugar, or to taste
  • 1/4 cup fresh cilantro, chopped
  • Salt and fresh coarse ground black pepper to taste


  1. Put the beans in a large pot and cover with water.
  2. Add the herbs, bring to a boil. Boil for 5 minutes, then reduce heat to maintain a strong simmer.
  3. While beans are simmering, lightly sauté the chorizo in a heavy skillet, breaking it up as you do. When done, add to the beans.
  4. Then lightly sauté the onion and garlic in the fat from the chorizo.
  5. Add the celery, pepper and chilies to the skillet and continue to sauté until all the vegetables are soft. Add a bit of olive oil if necessary. When vegetables are lightly sautéed add them to the bean pot.
  6. Add the chopped tomatoes, cumin seeds and chili flakes. Stir well and cook until the beans are tender. The time required will vary greatly. If necessary add a bit more water during the simmering.
  7. When the beans are tender, add the vinegar and sugar and continue to simmer until most of the liquid has been absorbed.
  8. Add salt and pepper to taste and the fresh cilantro and cook for a few more minutes.
  9. Served hot with fresh warm tortillas this is an excellent and zesty dish guaranteed to take your taste buds one step beyond.