Frijoles charros, or charro beans, from the North of Mexico. Originating from the “charrerias” ranches where cowboys would cook in metal pots using ingredients they had handy, these beans are simple, hearty and full of flavour.
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Serves
4
Tomato
Onion
Green Bell Pepper
Smoked Streaky Bacon
Cooking Chorizo
Fresh Coriander
Vegetable Oil
Drained Unsalted Cooked Pinto Bean
Pinto Bean Juice
Pickled Whole Jalapeño
Pickled Jalapeño Vinegar
Sea Salt
TO SERVE:
Ripe Hass Avocado
Corn Tortilla
Serves
4
Tomato
Onion
Green Bell Pepper
Smoked Streaky Bacon
Cooking Chorizo
Fresh Coriander
Vegetable Oil
Drained Unsalted Cooked Pinto Bean
Pinto Bean Juice
Pickled Whole Jalapeño
Pickled Jalapeño Vinegar
Sea Salt
TO SERVE:
Ripe Hass Avocado
Corn Tortilla
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely dice the tomatoes, white onion, green pepper, bacon, chorizo, fresh coriander and pickled jalapeño. Don't combine these ingredients yet as you'll use them at different times.
Step 2.
Heat the vegetable oil in a large cast iron pot set over a medium heat. Add the onion and tomato and fry for 2 mins, stirring from time to time. Add the green pepper and continue to fry until the onion is translucent and the tomatoes are mushy.
Step 3.
Add the bacon and fry for about 3-5 mins until slightly crispy at the edges, stirring constantly to fry it evenly. Add the chorizo and fry everything for another 3 mins until the chorizo releases its fat and starts to turn crisp.
Step 4.
Finally, add the pinto beans and their juices along with a splash of water, the pickled jalapeño, jalapeño vinegar, fresh coriander and sea salt. Bring to a boil, lower the heat and simmer for 10 mins.
Step 5.
While the beans simmer, dice the avocado.
Step 6.
Divide the beans between bowls and garnish with the avocado. Roll a tortilla and enjoy the frijoles charros like a proper Mexican: biting the tortilla and eating a spoonful of beans.
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