Charro Beans
Ingredients
- 500 gWhite bean (cooked and drained)
- 200 gSmoked lardons (whole)
- 150 gChorizo (sliced)
- 1 pcYellow onion (minced)
- 3 pcGarlic (chopped)
- 2 pcRound tomato (diced)
- 1 pcHot chili pepper (finely sliced)
- 1 pcFresh cilantro (chopped)
- 1 LMineral water
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 gPinto beans (previously soaked and cooked or drained canned)
- 1 LChicken broth
Method
Tender beans swimming in a rich broth infused with smoky bacon and spicy chorizo. The sauce should be thick enough to coat a spoon, smelling of sautéed garlic and fresh coriander.
- 1
In a pot, brown the bacon bits without oil. When the fat has melted and the pieces are golden, add the sliced chorizo. The cooking oil should take on a characteristic brick-red color.
- 2
Toss the chopped onion into the hot fat. Sauté until translucent. Add the minced garlic and chili. As soon as the smell of garlic fills the kitchen, move to the next step.
- 3
Stir in the diced tomatoes. Cook until they crush easily with a spoon and form a thick paste with the onions and meats.
- 4
Add the pinto and white beans and pour in the chicken broth. Bring to a boil then lower the heat. Simmer gently until the liquid reduces and generously coats the beans.
- 5
Taste before salting, as the bacon is already strong. Add a pinch of pepper. When serving, generously sprinkle with freshly chopped cilantro for a touch of freshness.
Frequently asked questions
How do you get this dish right?
- If the sauce looks too thin, crush a few beans against the side of the pot with the back of a spoon: the starch will thicken the broth instantly.
- Prepare this dish the day before, as the bacon and chorizo flavors fully infuse into the beans overnight.
How long does this dish keep?
Store in an airtight container in the refrigerator for up to 4 days. Freezes perfectly.
