Frijoles Charros (Charro-style Beans)
México en tu mesa (Sagarpa)
1½ kg beans (bayo, canario or flor de mayo), cleaned, soaked in water overnight
½ white onion, cut in large pieces
5 cloves garlic, peeled (3 crushed, 2 minced)
150 grams bacon cut in thin strips
150 grams chorizo sausage, casing removed and crumbled
3 serrano chiles, split open, stemmed, seeded, minced
3 plum tomatoes, grilled, peeled and seeded, finely chopped
3 sprigs cilantro
2 cups chicharrón (pork crackling), broken into small pieces
Salt to taste
Drain and rinse the beans. Boil with the onion, mashed garlic, and 4 liters of water in a clay cooking pot over high heat. Once they come to boil, reduce the heat and simmer for about 2 hours, until tender but firm. Remove from heat and set aside.
They can also be cooked in a pressure cooker for 30 minutes.
Heat a deep frying pan. Fry the bacon and chorizo in their own fat with the minced garlic over medium heat. Add the chiles and tomatoes. Cook for about 10 minutes.
Add this mixture and the cilantro and chicharrón to the beans, cook over low heat for 10 minutes. Season.
Serve hot with chopped cilantro and tortillas on the side.