Frijoles Charros is fresh bean dish that is healthy and wholesome. In Mexico, this dish is commonly eaten as a soup with a watery consistency, but I added an extra twist to mine and I let it simmer for an extra hour until there was only a little bit of liquid left. This created a more concentrated flavor and a texture that was similar to refried beans, except I did not mash them. I also added in extra chili for a delicious kick! I was surprised at how little ingredients you need to create such an authentically Mexican dish. This meal serves 4 and I had yummy leftovers for a delicious lunch the next day.
2 cups of dried pinto beans, you can use canned pinto beans at your own discretion
1 tbsp vegetable oil
2 onions, diced
200 grams of bacon and pancetta, I used 100 grams of each
6 cloves of garlic, crushed
2 large green chili, and one small red one for an extra kick
2 tomatoes, chopped
Salt to taste
To cook the beans, soak them over night in one liter of water, bring the beans and soaking water to the boil and then simmer for 1-2 hours.
Fry onions in oil until soft. Add bacon and pancetta, cook for a few minutes, add the garlic and chili and cook until fragrant. Add the beans and broth- I used 4 cups of broth. Bring to the boil then simmer for 2 hours or until most of the liquid has gone and the beans are starting to break down. Add salt to taste.
Serve with heated tortillas, fresh coriander, salsa (I combined tomato, red onion, coriander, 1 tsp ground cumin and 1/2 tsp cayenne pepper) and guacamole.