FRIJOLES CHARROS 6 servings

INGREDIENTS

FOR THE BEANS

1½ kg (1 1/8 lb)

of beans (bayo, canario or flor de mayo) cleaned and soaked overnight
water, as needed
½ onion, coarsely chopped
5

cloves garlic, peeled (3 cloves crushed, the rest finely chopped)
150 g (5 ¼ oz) bacon slices, cut into thin strips
150 g (5 ¼ oz) of chorizo, skin removed, crumbled
3

serrano chiles, open, seeded, finely chopped
3

saladet tomatoes, roasted, skin and seeds removed, finely chopped
3 sprigs cilantro
2 cups chicharrón (fried pork skin), cut into small pieces
salt to taste

TO SERVE

½

cup cilantro (leaves only), finely chopped
corn or wheat-flour tortillas

PROCEDURE 1 TO COOK BEANS (CLAY POT)

Drain and rinse beans. Cook them with onion, crushed garlic and 4 l (4 ¼ qt) of water in a clay pot over high heat. When boiling, reduce heat to low and cook until tender but firm, for about 2 hours. Remove from heat and set aside.

PROCEDURE 2 TO COOK BEANS (PRESSURE COOKER)

Drain and rinse beans. In a pressure cooker, mix beans with onion, crushed garlic and 1 ½ l (1 2/3 qt) of water. Cover and cook for 30 minutes, starting from the time pressure is activated; lower heat. Remove from heat and set aside.
Once the beans are cooked, heat a deep skillet and fry bacon and chorizo, then add garlic, and cook over medium heat. Add chile and tomatoes, cook for 10 minutes. Incorporate the sauté, plus cilantro and chicharrón to the beans, simmer for 10 minutes. Season.
Serve hot with chopped cilantro and tortillas of your choice.

GLOSS

Frijoles charros or frijoles a la charra have regional variations. In some places one adds two German-style sausages or 150 g (5 oz) of pork "cueritos," both in small cubes. In other places, along with the bacon mixture, one adds ½ cup light beer to get frijoles borrachos, i.e., “drunken beans.”

Products

Serrano chile
Sulfer beans
Bayo beans (Carioca)
Tomato saladet