Express Charro Beans
In Jalisco, they can be made either soupy or dry and a ranchera sauce made with tomato, onion, and green chili is added. In Mexico City, they are generally soupy and are often consumed as soup.
Reviewed by Editorial Team of Kiwilimón
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4 comentarios
Ingredients
10
Servings
- 1 kilo pinto beans
- 5 cloves garlic
- 6 tomatoes, without shell
- 1 onion
- 1/2 teaspoons pepper
- 1/2 teaspoons ground cumin
- 250 grams Spanish chorizo, shredded
- 250 grams smoked ham, in cubes
- 250 grams smoked bacon, in cubes
- 250 grams sausages
- 1 sprig fresh cilantro, finely chopped
- 100 grams pork rinds, in pieces
- 2 serrano chiles, chopped
- sea salt
Preparation
1h
1h
Low
- Soak the beans at night, half an onion, 3 cloves of garlic, and salt.
- Cook the soaked beans, close the Express Pressure Cooker and put the pressure regulator on, place it on the stove over high flame for about 25 minutes or until a constant steam comes out, then reduce the flame to medium and cook for 1 hour.
- Remove the Express Pressure Cooker from the heat, let it cool, remove the pressure regulator, open the Express Pressure Cooker, and it's ready!
- Blend 3 tomatoes, half an onion, 2 cloves of garlic, cumin, pepper, and set aside.
- In a saucepan, fry the chorizo and the Chef's suggestion: Accompany them with tostadas, avocado, and cheese. Preparation: bacon, remove the fat it releases and add the sausages in rounds, the ham in cubes, the chiles, and the 3 chopped tomatoes; once sautéed, add the blended tomato sauce; once fried, add the cooked beans and let simmer over low heat.
- To serve, add cilantro and chicharrón in pieces.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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