Frijoles Charros
Ingredients: pinto beans, water, kombu, bacon, smoked sausage · 65 min cook time · 550kcal · ₩33,900
Ingredients
1pound pinto beans, 3.5cups water, 1piece kombu, 1pack bacon, 1pack smoked sausage, 1pack spanish chorizo, 1pack smoked ham, 1piece yellow onion, 2cloves garlic, 2pieces serrano peppers, 2pieces tomatoes, 2pieces chipotles in adobo, 2pinches salt, 1bunch cilantro, 1pack queso fresco, 1pack chicharron, 1piece avocado
Instructions
1. Place the pinto beans, water, kombu, and ancestral herbs in a pressure cooker and cook for about 30 minutes.
2. Dice the bacon, smoked sausage, Spanish chorizo, and smoked ham.
3. Mince the yellow onion, garlic, and serrano peppers.
4. In a heavy cast-iron or stainless steel pan on medium heat, render the bacon until crisp. Remove most of the bacon bits and excess fat (reserve some fat for tortillas).
5. Add the chorizo, ham, and smoked sausage to the pan and caramelize.
6. Add onions, garlic, serranos, tomatoes, and chipotles in adobo, and simmer for a few minutes.
7. Release pressure from the pressure cooker, then add the cooked beans and their liquid into the meat mixture pot.
8. Mash about 75 percent of the beans, season with salt, stir in most of the reserved bacon, and garnish with cilantro, queso fresco, chicharron, and sliced avocado.
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