Dinner

Chorizo and White Bean Ragu Recipe

Name: Chorizo and White Bean Ragu Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: To taste Parmesan, Romano & Asiago Cheese Blend; 1 tablespoon Butter; 1 Onion; 3 cloves Garlic; 1 tablespoon Jalapeño Pepper; 0.5 pound Mexican Chorizo; 1 1/2 cups Lima Beans; To taste Salt; To taste Ground Black Pepper; 1 1/2 cups Canned Tomato Purée; 1 package Pasta

BySophie Carsel December 19, 2025December 19, 2025

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Introduction

This Chorizo and White Bean Ragu is a hearty and flavorful dish that combines spicy Mexican chorizo with creamy lima beans in a rich tomato sauce. It’s perfect for a comforting weeknight dinner served over your favorite pasta and topped with a blend of cheeses.

A white plate with cooked rigatoni pasta arranged in a ring on the bottom layer, topped with a chunky red tomato sauce mixed with beans and small vegetable pieces as the middle layer, and lightly sprinkled with grated cheese on top. Another similar white plate holds the same dish in the background, alongside two forks and two glasses of dark red wine on a white marbled surface. The photo is clear, showing the textures of the sauce and pasta details, photo taken with an iphone --ar 4:5 --v 7

Ingredients

To taste Parmesan, Romano & Asiago Cheese Blend
1 tablespoon Butter
1 Onion
3 cloves Garlic
1 tablespoon Jalapeño Pepper
0.5 pound Mexican Chorizo
1 1/2 cups Lima Beans
To taste Salt
To taste Ground Black Pepper
1 1/2 cups Canned Tomato Purée
1 package Pasta

Instructions

Step 1: Chop the onion. Finely chop the garlic cloves and jalapeño pepper. Remove the casings from the Mexican chorizo.
Step 2: Melt the butter in a pan over medium heat and swirl it to coat the surface evenly.
Step 3: Add the chopped onion to the pan and cook until it becomes translucent.
Step 4: Toss in the garlic, jalapeño, and chorizo. Sauté for about one minute to release the flavors.
Step 5: Stir in the canned tomato purée and lima beans. Simmer on medium heat until the sauce thickens and the sausage is fully cooked, about 5 minutes. Season with salt and ground black pepper to taste.
Step 6: While the sauce cooks, prepare the pasta according to the package instructions.
Step 7: Serve the cooked pasta topped with the chorizo and bean ragu. Sprinkle with Parmesan, Romano & Asiago cheese blend to taste. Enjoy!

Tips & Variations

For a milder dish, reduce or omit the jalapeño pepper.
Try swapping lima beans for cannellini or great northern beans for a different texture.
Use fresh tomatoes blended into a purée if you prefer a fresher sauce.
Serve with crusty bread to soak up extra sauce for an even heartier meal.

Storage

Store any leftover ragu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened too much. Cooked pasta is best stored separately to maintain texture.

How to Serve

The image shows a white plate with rigatoni pasta arranged around the edges, each piece firm and pale yellow with a smooth texture. In the center, there is a thick layer of red tomato sauce with visible chunks of tender beans and vegetables, giving a rich and hearty look. The sauce is topped with finely grated cheese that adds a light, snowy texture on top. In the background, there is another plate with the same dish and a clear glass filled with dark red wine. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sausage instead of Mexican chorizo?

Yes, you can substitute Mexican chorizo with other types of sausage like spicy Italian sausage or Spanish chorizo, though the flavor profile will change slightly.

Do I need to pre-soak the lima beans before cooking?

This recipe uses canned or pre-cooked lima beans, so no soaking is necessary. If using dried lima beans, soak and cook them separately before adding to the sauce.