Honduran Warm Bean and Cheese Dip with Chorizo

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This bubbling-hot Honduran bean and cheese dip is a beloved Central American party classic, served sizzling from a clay cazuela with layers of melted cheese, spiced chorizo, and crispy chicharrón. Scoop it generously with warm tortillas for a rich, savory starter or casual weeknight snack that delivers serious comfort.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 26 gFat
• 10 gSaturated Fat
• 30 gCarbs
• 8 gFiber
• 3 gSugar
• 22 gProtein
• 820 mgSodium
• 640 mgPotassium
• 230 mgCalcium
• 4 mgIron
• 6 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the refried beans

• 2 tbsp lard or vegetable oil
• 1/2 medium white onion, finely chopped
• 3 garlic cloves, minced
• 2 cans (15 oz each) red beans, drained, with 1/2 cup liquid reserved
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp kosher salt, plus more to taste

For the topping

• 8 oz queso fresco, crumbled (or mixed with shredded Oaxaca cheese)
• 6 oz Mexican-style chorizo, casings removed and crumbled
• 1/3 cup sour cream or Honduran crema
• 1/2 cup chicharrón (crispy pork rinds), lightly crushed
• 1/4 cup fresh cilantro, chopped
• 1/4 small red onion, finely chopped

For serving

• Warm corn or flour tortillas
• Sliced radishes and lime wedges

Directions

1. Heat the lard in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until soft and translucent.
2. Stir in the garlic, cumin, and oregano and cook for 30 seconds until fragrant, taking care not to burn the garlic.
3. Add the drained beans and the reserved liquid to the skillet. Using a potato masher or wooden spoon, mash about two-thirds of the beans while leaving some whole for texture.
4. Simmer the bean mixture for 8 to 10 minutes, stirring often, until thick and spreadable. Season with salt to taste and remove from heat.
5. Meanwhile, cook the chorizo in a small skillet over medium-high heat, breaking it apart with a spoon, until browned and crispy, about 5 to 6 minutes. Drain on paper towels.
6. Spoon the warm bean mixture into a cazuela, clay pot, or 9-inch oven-safe baking dish and spread evenly. Sprinkle the crumbled queso fresco over the top, then scatter the cooked chorizo.
7. Place the dish under the broiler 4 to 6 inches from the heat and broil for 3 to 5 minutes, watching closely, until the cheese is fully melted and lightly golden in spots.
8. Remove from the oven and immediately top with dollops of crema, crushed chicharrón, chopped red onion, and a generous shower of cilantro.
9. Serve right away while bubbling hot, with warm tortillas, sliced radishes, and lime wedges for squeezing over the top.

Cook’s Notes

• For the most authentic experience, serve in a clay cazuela set over a small candle or sterno flame to keep the dip bubbling at the table.
• If red beans are hard to find, pinto beans make a fine substitute; black beans will also work, though they shift the flavor profile slightly.
• Blend queso fresco with a melting cheese like Oaxaca or mozzarella for both tangy flavor and a satisfying cheese pull.
• The bean base can be prepared up to 2 days ahead and refrigerated; simply rewarm and add toppings before broiling when ready to serve.
• Stir a finely diced jalapeño or a pinch of cayenne into the beans if you want to dial up the heat.

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