Frijoles de Charros
A dish typical to North Mexico, ‘frijoles de charros’ (also known as Mexican cowboy beans) is a creamy and hot blend of pinto beans, onions, green chilli, smoked paprika and chopped tomatoes.
This recipe is suitable for vegans.
Frijoles de Charros Recipe
3 hours 5 minutes
1 x Pinto Bean Kit (includes pinto beans, smoked paprika, 1 bay leaf, 1 chile de arbol)
Fresh soft blue corn tortillas
1 medium red onions
1.5 – 2 tsp ground sea salt
1 tbsp original rapeseed oil
1 poached egg per person (optional)
Mezcal Verde (42% abv)
Mockingbird Spirit – non-alcoholic tequila
Lost & Grounded – Keller Pils
Begin by soaking the pinto beans from the Pinto Bean Kit. To do so, rinse them in a sieve and put in a large lidded saucepan with 1.75 litres of cold water. Leave them to soak for 2 – 4 hours until the middle of the beans is soft.
In the same pan, add 1 red onion (peeled, and roughly chopped) along with the bay leaf and chile de arbol from the Pinto Bean Kit). Bring this to a boil; once the water begins boiling, decrease the temperature and allow to simmer.
Cook gently for roughly 1.5 – 2 hours, adding any additional water if necessary. You should ensure that there is water in the pan at all times and the beans are floating freely.
Add 1 – 1.5 tsp of salt once the beans have cooked for 2 hours.
Next, remove two cups of the stewed beans and blend with a hand blender (a potato masher will also do the job if you haven't got a blender to hand)
Heat 3 tbsp of rapeseed oil in a frying pan. When the oil is hot, add in the blended Cowboy beans followed by 1 tsp of smoked paprika and mix together.
Stir and fry this mixture until all the oil is absorbed.
Serve on tacos with poached eggs (optional) or a garnish of your choice.