Chorizo Andouille Beans

Chorizo Andouille Beans

(Pinto and Fremont beans)

By Pearl and Brett Worden


  • 3 cups pinto beans
  • 1 ½ cups Fremont beans
  • 1 medium onion (chopped)
  • 3-4 cloves minced garlic
  • 8oz ground chorizo
  • 12 oz Andouille Sausage
  • 1-2 Tablespoons Chicken Bouillon
  • 2 bay leaves
  • 2 tablespoons pure maple syrup

Spices to taste:

  • Salt & pepper
  • Cumin
  • Oregano


Sort, rinse, and soak beans overnight (Fremont Beans will float).

  • The next morning drain and rinse beans, dump beans in crockpot.
  • Add water to beans in crockpot until water is 1 inch above beans, add chicken bouillon.
  • Next, place chorizo in medium frying pan cook until brown. While chorizo is browning, slice Andouille, chop onions and mince garlic.
  • Add chorizo, andouille, onions and garlic to beans.
  • Add your spices, bay leaves, cumin, oregano, salt and Pepper.
  • Add water to achieve preferred consistency.
  • Cook on low until beans are tender, 4-6 hours.
  • Add maple syrup.
  • At this time, add more spices to taste.
  • Serve right away or set crock pot to keep warm while you wait until your husband finally gets home.