One-Pot Sourdough Chorizo and Pinto Bean Skillet

Name: One-Pot Sourdough Chorizo and Pinto Bean Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 oz (340 g) Mexican chorizo sausage (bulk or casings removed), casings removed if link chorizo, broken into small bite-sized pieces; 1 whole (150 g) yellow onion, medium, diced into ¼-inch (6 mm) pieces; 4 cloves (20 g) garlic cloves, fresh, minced finely; 2 whole (15 g) chipotle peppers in adobo sauce, canned, finely chopped, plus 1 tablespoon of adobo sauce reserved; 2 cans (15 oz each) (850 g) pinto beans, canned, drained and rinsed well; 1½ cups (360 ml) chicken broth, low-sodium; 1½ teaspoons (3 g) ground cumin; 1 teaspoon (1 g) dried Mexican oregano; kosher salt and black pepper, to taste; 8 oz (225 g) sourdough bread, day-old or fresh, cut into 2-inch (5 cm) cubes or thick 1-inch (2.5 cm) slices; ⅓ cup (15 g) fresh cilantro, loosely packed, roughly chopped; 1 whole (50 g) lime, fresh, cut into wedges; ½ cup (60 g) queso fresco or feta cheese, crumbled, crumbled or crumbled by hand (optional)

From the MyKitchenBank Kitchen

A hearty one-pot skillet that builds flavors by sautéing Mexican chorizo, aromatics, and pinto beans with chipotle heat, then finished by nestling thick-cut sourdough pieces into the simmering beans to soak up the spiced broth. Served warm from the skillet with fresh cilantro, lime, and crispy chorizo bits on top—part bread bowl, part bean stew.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: 4 servings (1 to 1½ cups bean mixture + bread per person)

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Ingredients

4 servings

12 oz (340 g) Mexican chorizo sausage (bulk or casings removed), casings removed if link chorizo, broken into small bite-sized pieces
1 whole (150 g) yellow onion, medium, diced into ¼-inch (6 mm) pieces
4 cloves (20 g) garlic cloves, fresh, minced finely
2 whole (15 g) chipotle peppers in adobo sauce, canned, finely chopped, plus 1 tablespoon of adobo sauce reserved
2 cans (15 oz each) (850 g) pinto beans, canned, drained and rinsed well
1½ cups (360 ml) chicken broth, low-sodium
1½ teaspoons (3 g) ground cumin
1 teaspoon (1 g) dried Mexican oregano
kosher salt and black pepper, to taste
8 oz (225 g) sourdough bread, day-old or fresh, cut into 2-inch (5 cm) cubes or thick 1-inch (2.5 cm) slices
⅓ cup (15 g) fresh cilantro, loosely packed, roughly chopped
1 whole (50 g) lime, fresh, cut into wedges
½ cup (60 g) queso fresco or feta cheese, crumbled, crumbled or crumbled by hand (optional)

Equipment (4)

One 12-inch (30 cm) cast-iron skillet or large heavy-bottomed sauté pan with a lid
Wooden spoon
Knife and cutting board
Instant-read thermometer (optional but recommended for checking chorizo doneness)

Steps

Before you start

Cut sourdough into 2-inch (5 cm) cubes or thick slices ahead of time so they're ready to add
Drain and rinse canned pinto beans if using them
Have all aromatics prepped (onion diced, garlic minced, chipotle finely chopped)

1
Brown the chorizo
- Place the 12-inch (30 cm) cast-iron skillet over medium-high heat (no oil needed—chorizo renders its own fat).
- Add the chorizo pieces and cook, stirring occasionally with a wooden spoon, for 5–6 minutes until the meat is browned and has released its fat, breaking it into smaller pieces as it cooks.
- The chorizo should be crispy at the edges and reach an internal temperature of 160°F (71°C) when checked with an instant-read thermometer.
- Transfer about 2 tablespoons of cooked chorizo to a small bowl and set aside for garnish; leave the rest in the skillet.
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Ready when: Chorizo is browned, crispy at the edges, has rendered its fat into the skillet, and reaches 160°F (71°C) internal temperature
Tip: Use an instant-read thermometer to ensure the chorizo reaches a safe internal temperature of 160°F (71°C) throughout; don't skip removing some cooked chorizo for garnish—it adds texture and color contrast at the end.
2
Sauté aromatics and spices
- To the hot chorizo and fat in the skillet, add the diced onion and cook for 3 minutes, stirring occasionally, until the onion begins to soften.
- Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
- Stir in the cumin and oregano and cook for 30 seconds, allowing the spices to bloom in the hot fat.
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Ready when: Onion is translucent, garlic is fragrant, and spices smell toasted
Tip: Blooming the spices in fat releases their essential oils and deepens the flavor profile.
3
Add beans and broth
- Pour in the drained and rinsed pinto beans and the chicken broth.
- Stir in the finely chopped chipotle peppers and the reserved 1 tablespoon of adobo sauce.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
- Season with kosher salt and black pepper to taste.
- The skillet will bubble and steam; you should see lazy bubbles breaking the surface.
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Ready when: Mixture reaches a gentle simmer with small bubbles breaking the surface regularly
Tip: Taste the broth at this point and adjust salt and pepper before adding the bread—it's easier to season now.
4
Nestle in sourdough
- Reduce the heat to medium-low.
- Arrange the sourdough cubes or slices on top of the simmering bean mixture, pressing them down gently so they're partially submerged in the broth.
- Some pieces will poke above the surface—that's fine.
- They'll absorb liquid as they cook.
- Cover the skillet with a lid (or a large baking sheet if you don't have a matching lid) and simmer for 8–10 minutes.
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Ready when: Bread is soft when pressed with a spoon but still holds its shape; the broth has reduced slightly
Tip: Keep the heat at medium-low so the bread softens gently without the broth boiling too hard and breaking apart the cubes.
5
Rest and finish
- Remove the skillet from the heat and let it rest, uncovered, for 5 minutes.
- This allows the bread to fully absorb the liquid and the flavors to settle.
- The skillet will still be steaming and warm.
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Ready when: Steam subsides slightly and the dish reaches serving temperature
Tip: This rest is crucial—it prevents the bread from crumbling and gives the flavors time to integrate.
6
Garnish and serve
- Top the skillet with the reserved crispy chorizo pieces, the roughly chopped fresh cilantro, and a generous handful of crumbled queso fresco (if using).
- Serve the entire skillet at the table with lime wedges alongside.
- Diners can squeeze lime juice over their portion and eat directly from the skillet or transfer to bowls.
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Tip: Serve immediately while the bread is still warm and the cheese hasn't melted completely—the contrast in temperatures is part of the appeal.

Good to know

Tips

For extra richness, reserve 1 tablespoon of the rendered chorizo fat before cooking and use it to toast the sourdough cubes in a separate skillet before nestling them into the beans—they'll have a golden, crispy exterior.
If your sourdough is very fresh and soft (less than 4 hours old from the bakery), let it air-dry on the counter for an hour or two before cutting; this prevents it from becoming mushy in the broth.
Make this vegan by swapping chorizo for crumbled tofu or seasoned mushrooms sautéed until crispy, and using vegetable broth instead of chicken broth. The queso fresco can be omitted or replaced with nutritional yeast.
Customize the heat level by adjusting chipotle peppers—use 1 for mild, 2 for medium, or 3 for spicy. You can also add a pinch of cayenne pepper to the cumin and oregano for extra kick.

Make ahead

Dice the onion, mince the garlic, and chop the chipotle peppers up to 4 hours ahead. Store in separate containers in the refrigerator. Cut the sourdough into cubes up to 2 hours before cooking (if cut too far in advance, it will dry out slightly, which is fine but not ideal). Do not assemble the skillet ahead—it's best cooked fresh and served warm.

Storage & reheating

This dish is best enjoyed fresh from the skillet. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The bread will soften further and absorb more liquid as it sits. Reheat gently in a skillet over medium heat with a splash of broth or water to restore moisture, or warm in a 325°F (163°C) oven covered with foil for 10–12 minutes. Do not freeze, as the bread texture will not recover well.

Substitutions

Mexican chorizo sausage (bulk or casings removed) → Andouille sausage or spiced ground beef browned with 1 teaspoon of smoked paprika and ½ teaspoon of cayenne pepper. Andouille adds a smokier note; the spiced beef will be leaner but less flavorful than traditional chorizo. Ensure any sausage substitute also reaches 160°F (71°C) internal temperature.
pinto beans, canned → Black beans or kidney beans in equal measure. Black beans have a slightly earthier flavor; kidney beans are firmer and hold their shape better in the broth.
sourdough bread, day-old or fresh → Crusty ciabatta, Italian bread, or focaccia cut into similar-sized pieces. Any sturdy bread with a thick crust works; avoid soft white bread, which will disintegrate.
chipotle peppers in adobo sauce, canned → 2 tablespoons of fresh poblano pepper, roasted and finely chopped, plus ½ teaspoon of smoked paprika for depth. This gives a milder, fresher heat without the adobo sauce smoky intensity.