Easy Charro Beans

Milpa Real
In this recipe, the pinto beans are seasoned with chorizo, bacon, cilantro, onion, and garlic. It’s a great accompaniment for a spicy breakfast; pair it with Milpa Real tostadas.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1 ball pinto beans
  • 2 cloves garlic
  • 1 onion
  • 250 balls bacon, chopped
  • 125 balls chorizo, chopped
  • 4 cloves garlic, small, finely chopped
  • 1 onion, finely chopped
  • 3 tomato, washed and chopped
  • 1 fresh cilantro, in bunch
  • chicken broth
  • salt
  • Milpa Real® tostada shell
Preparation
1h
0 mins
Low
  • Soak the beans in water a day in advance.
  • Place the beans in a pressure cooker with enough water to cover them and add 2 garlic cloves and 1 onion cut into pieces.
  • Cook the beans in the pressure cooker for 45 minutes. Let them cool.
  • In a pot (ideally clay), cook the bacon chopped into pieces.
  • Remove some of the fat released by the bacon.
  • Add the chorizo and let it cook.
  • Add the remaining garlic cloves, the chopped onion, and cook until the onion is translucent.
  • Add the chopped tomatoes and well-chopped cilantro.
  • Add the beans to the pot (including their broth).
  • Let cook for about 10 minutes so the flavors can blend.
  • Add a bit of chicken bouillon powder and season with salt.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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