Frijoles charros – Mexican cowboy beans

Ingredients for 4 portions

• 300 gDried pinto beans
• ≈ 2 lWater
• ½Yellow onion, in one piece
• 2 clovesGarlic, peeled
• to tasteSalt
• 100 gBacon, chopped
• 100 gMexican chorizo
• 3Vienna sausages, sliced
• 80 gHam, diced
• ½Yellow onion, chopped
• 2Tomatoes
• 2Serrano chiles
• 15 gCoriander

Method

1. Spread the beans out, pick out any small stones and broken beans, and rinse them well.
2. Put the beans in a large pot with the water, the piece of onion and the garlic, and bring to the boil.
3. Lower the heat, cover with the lid ajar and simmer for about 2½ hours, until the beans are soft. Top up with hot water when needed so they stay covered. (In a pressure cooker it takes about 40 minutes.)
4. Meanwhile, chop the tomatoes, chillies and coriander.
5. Fry the bacon in a large frying pan over a medium heat for 5 minutes, until it has released its fat and browned. Crumble in the chorizo and fry for 3 minutes, then add the sausages and ham and fry for 2 minutes more.
6. Add the chopped onion and the chillies and fry for 2 minutes. Add the tomatoes and cook for 4 minutes, until they break down.
7. Tip the meat mixture into the beans, season with salt and simmer over a low heat for 15 minutes so the flavours come together.
8. Stir in the coriander and serve the beans piping hot in their broth.

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