Frijoles Charros (Charro Beans)

Beans, glorious beans! There are so many recipes that you can do with beans. In Mexico, we eat beans almost in every meal, refried beans, beans caldo, beans with tacos, beans with eggs, beans, beans, beans! We do love them! And who doesn’t! They are easy to cook and full of protein and despite the bad reputation they have for giving you a errr funny tummy aka gas! They are just very versatile.

This recipe is not for a veggie lover, in fact, if it wasn’t because the tomatoes, coriander, jalapeño & onion, this recipe would be a meat lover affair. They are call “Frijoles Charros”, a charro in Mexico is a cowboy, so this dish was originally from the north of Mexico, it contains a lot of meat because charros would only have meat (mainly pork) and pulses (pinto beans) in their diet. The recipe always changes from family to family. This is my recipe.

For this recipe you have to cook your pinto beans in advance, I will give you the quick recipe for them. I cooked mine the night before.

Serves 4

Prep 15 min with cooked pinto beans

Cook 30 min plus 1 hr for pinto beans

Ingredients

To cook the Pinto Beans

  • 300 gr pinto beans cooked with juice
  • 1/2 onion
  • 1 garlic clove
  • Water
  • 1/2 tsp salt

To cook the Charro Beans

  • 300 gr cooked pinto beans
  • 5 rashes of smoked bacon chopped
  • 2 cooking chorizo sausages skin off & chopped
  • 5 herb chipolatas skin off & chopped
  • 1 small onion finely chopped
  • 2 tomatoes chopped
  • 3 tbsp chopped fresh coriander (cilantro)
  • 1 fresh jalapeño chilli chopped
  • 1 garlic clove chopped
  • Pinch of dried oregano
  • 1 tsp salt
  • Pinch of ground black pepper
  • 1/2 tsp paprika (optional)
  • 1/4 tsp ground cumin (optional)
  • 1 tbsp vegetable oil

To garnish

  • Lime wedges (optional)
  • Crumbled feta cheese
  • Fresh coriander (cilantro)
  • Avocado (optional)

Method

Cooking the beans

  1. Cook the beans. Soak them in water 2 hrs before cooking.
  2. Rinse them and put them in a casserole dish (dutch oven) cover them with water, add half an onion and a garlic clove.
  3. Bring them to a boil at high heat and then low the heat all the way down. Cook for 45 min.
  4. Check them to see of they are soft. Add salt right at the end.
  5. Once cooked, remove the onion and garlic.

Cooking the Charro Beans

  1. Have all your ingredients ready and chopped.
  2. Heat one tbsp of oil. Start by frying the bacon. Then after 3 min add the chorizo, then the herb sausages. Fry for 7 min.
  3. Add the onion & garlic and garlic. Then tomato, jalapeño & coriander and continue frying for 5 min until the meats are cooked. Set aside.
  4. If you cooked your beans the night before (like I did). Heat them and once hot add the meats mixture.
  5. Add a pinch of oregano & ground black pepper, bit of paprika and ground cumin for more flavour. Cook for 7 min and they are done.
  6. Serve with feta, more fresh coriander & avocado. Enjoy!

Listo!

Provecho!

Crema de Calabacitas a la Mexicana (Mexican Style Courgettes Cream)

Today’s recipe is a favourite of mine and my hubby! He usually doesn’t like courgettes Mexican style, which I love, but he likes soups, so I came with the amazing idea of doing create something that we both like and this is how this creamy soup came along! It is great for children as well, my two little pollitos love it very much and to let people know what they are eating, I garnish the soup with proper Mexican style courgettes and some yummy feta. Continue reading “Crema de Calabacitas a la Mexicana (Mexican Style Courgettes Cream)”

Sopa Conde (Black Bean Soup)

Good morning! A new week! Wow the time is flying, we are now in February, soon it will be spring.

As you probably know, if you have been reading my posts, today in my house is beans cooking day, I always cook beans every Monday and freeze them so I can use them through out the week. So today I cooked black beans, you can find the frijoles de la olla recipe here in my blog, so you, as me, can have beans for a week. Continue reading “Sopa Conde (Black Bean Soup)”

Tostadas de Ensalada de Nopal (Cactus Salad Tostadas)

There are two ways to make this salad, the first one is to buy fresh cactus and cook them yourself, that would be the best option as the cactus would be more crunchy and fresh, but if you, like me, live in a country where there is no cactus at all then buy the cactus in a jar, I know they won’t taste the same, but it would be ok. I usually remove all the onions and chillies that they come with, then I wash them very well several times and sometimes I even leave them for half an hour to soak in clean water and the taste of vinegar goes away. Try to do these tricks and hope for the best.
Continue reading “Tostadas de Ensalada de Nopal (Cactus Salad Tostadas)”

Menudo (Beef Honeycomb Stew)

Have you ever heard of Menudo? Or you probably heard about “Tripe & Honeycomb meat”, yes, I know, it is something that your grandparents used to eat and it used to be popular in England years ago, well in Mexico, Menudo, still very popular and in fact it is believed to cure hangovers and it is cooked in special occasions. In my family we usually cook Menudo for New Year, we all gather on the 1st day of the year and eat menudo. It is done the day before, because it takes a few hours to cook, but once it’s done, it tastes divine, despite the meat texture. Continue reading “Menudo (Beef Honeycomb Stew)”