Side Dish: United States – Southwestern United States – Nevada Basque Beans

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 12 hrs

Total 13 hrs 30 min

Ingredients

- 1 lb (454 g) dried pinto beans, soaked overnight and drained
- OR 2 (15 oz / 425 g) cans pinto beans, drained and rinsed (use only if not using dried)
- 8 oz (225 g) Spanish chorizo, sliced into 1/4-inch (6 mm) rounds
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, about 10 oz (280 g), finely chopped
- 1 medium green bell pepper, about 6 oz (170 g), seeded and diced
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 1 tbsp (15 g) tomato paste
- 6 cups (1.4 L) low-sodium chicken stock (or water for a leaner version)
- 1 bay leaf
- 2 tsp (8 g) smoked paprika
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) crushed red pepper flakes (adjust to taste)
- 1 1/2 tsp (8 g) kosher salt, plus more to taste (use 1 tsp / 6 g if using table salt)
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) red wine vinegar or apple cider vinegar
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

Short Description:
Hearty pinto beans simmered with smoky chorizo, onions, bell pepper, and warm spices — a classic Basque-influenced Nevada side dish that pairs well with grilled meats or a Basque family-style spread.

Regional Notes:
This Nevada version highlights Spanish-style chorizo and pinto beans, reflecting Basque immigrant kitchens in Nevada rather than Mexico-style bean stews. It leans on smoked paprika and a touch of vinegar for bright balance; unlike neighboring Southwest versions, it commonly uses cured chorizo slices and a bean-first, slow-simmer method typical of Basque communal cooking.

1. If using dried beans, sort and rinse beans, then soak them in cold water overnight (or quick-soak: cover with water, bring to boil 2 minutes, remove from heat and soak 1 hour). Drain and set aside.
2. Heat a heavy 4- to 5-quart (3.8–4.7 L) pot or Dutch oven over medium heat. Add the olive oil. When hot, add the sliced chorizo and cook, stirring, until it releases its fat and the edges brown, about 4–5 minutes. Use a slotted spoon to transfer chorizo to a bowl, leaving the rendered fat in the pot.
3. Add the chopped onion and diced bell pepper to the pot. Sauté in the chorizo fat until softened and translucent, about 6–8 minutes. Add the garlic and cook 30–60 seconds until fragrant.
4. Stir in the tomato paste, smoked paprika, cumin, and crushed red pepper; cook 1 minute to bloom the spices.
5. Return the chorizo to the pot. Add the soaked and drained dried beans (or the drained canned beans) and pour in the chicken stock. Add the bay leaf. If using dried beans, ensure beans are covered by at least 1–2 inches (2.5–5 cm) of liquid; add up to 1–2 cups (240–480 ml) additional water as needed.
6. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer. If using dried beans, simmer until beans are tender, 1 to 1 1/2 hours, stirring occasionally and adding water if the pot becomes too dry. If using canned beans, simmer 20–30 minutes to meld flavors.
7. When beans are tender, remove the bay leaf. Taste and season with kosher salt and black pepper, adjusting the crushed red pepper if needed. Stir in the vinegar and simmer 2 more minutes.
8. If the mixture is thinner than desired, increase heat to medium-high and reduce uncovered a few minutes until it reaches a saucy consistency appropriate for a side dish. For a creamier texture, mash a cup of beans against the pot and stir.
9. Serve hot as a side dish, sprinkled with chopped fresh parsley. These beans pair well with grilled steaks, roasted lamb, or a Basque-style family platter.