Lunches: Frijoles Charros, with avocado, queso fresco, and extra veg.
Lunches: Frijoles Charros, with avocado, queso fresco, and extra veg.
by HarveysBackupAccount
1 Comment
HarveysBackupAccount
Pretty straightforward, and super flavorful. Took about 45 min after the beans were done, and it was definitely worth it. I’m not personally familiar with the dish but it’s based on [this recipe from the acooknamedMatt youtube channel](https://www.youtube.com/watch?v=kf7pYxl9lG8). I forgot to take a pic of all containers together but it [made a big pot](https://postimg.cc/mhYqxJq1).
* Cook 2 c dry pinto beans. Or use 3 cans of pinto beans (14-16oz / 450g each)
After the beans are cooked, in a large pot on medium/medium-high heat:
* Cook 1 lb (450g) thick-cut bacon sliced into lardons, until starting to crisp * Add about 1/2 lb (225g) ground pork chorizo and also cook that. Add 2 carrots diced into 1/4”-3/8” (6-9mm) cubes at the same time as the chorizo, but don’t worry about how much they cook. You just want them in the pot earlier than the other veggies
After the chorizo is cooked through starting to leave some fond on the pan bottom, add:
* 1 onion, chopped (0.5” / 1cm pieces) * 2 bell peppers, chopped (0.5” / 1cm pieces) * 1-4 serrano or jalapeño peppers, cut in half lengthwise then sliced
Turn heat to medium-high (if it’s not there already). Cook until veggies start to get translucent then add:
* 3 cloves garlic, minced
Stir in and wait until the garlic gets fragrant, then add:
* 1 can diced tomatoes (28 oz / 800g) * 1 qt (1L) chicken broth or veggie broth
Scrape any fond from the bottom of the pot (the liquid will help deglaze) then bring to a boil. Taste and add salt/pepper as needed.
* Blend 1 c. (240mL) of cooked beans with 1/2 c. (120mL) of the cooking liquid to a smooth puree. If you use canned beans, you can use the can liquid or water. Drain the rest of the can liquid/cooking liquid * Add all the beans and the bean puree to the pot. * Return to a boil, drop heat to medium and stir while it thickens up. Should only take a couple minutes.
Turn off heat and ~~your~~ *you’re* done!
In the lunch containers, add a hearty dose of chopped cilantro. At meal time, heat it up then top with lime juice, sliced avocado, and crumbled queso fresco.
1 Comment
Pretty straightforward, and super flavorful. Took about 45 min after the beans were done, and it was definitely worth it. I’m not personally familiar with the dish but it’s based on [this recipe from the acooknamedMatt youtube channel](https://www.youtube.com/watch?v=kf7pYxl9lG8). I forgot to take a pic of all containers together but it [made a big pot](https://postimg.cc/mhYqxJq1).
* Cook 2 c dry pinto beans. Or use 3 cans of pinto beans (14-16oz / 450g each)
After the beans are cooked, in a large pot on medium/medium-high heat:
* Cook 1 lb (450g) thick-cut bacon sliced into lardons, until starting to crisp
* Add about 1/2 lb (225g) ground pork chorizo and also cook that. Add 2 carrots diced into 1/4”-3/8” (6-9mm) cubes at the same time as the chorizo, but don’t worry about how much they cook. You just want them in the pot earlier than the other veggies
After the chorizo is cooked through starting to leave some fond on the pan bottom, add:
* 1 onion, chopped (0.5” / 1cm pieces)
* 2 bell peppers, chopped (0.5” / 1cm pieces)
* 1-4 serrano or jalapeño peppers, cut in half lengthwise then sliced
Turn heat to medium-high (if it’s not there already). Cook until veggies start to get translucent then add:
* 3 cloves garlic, minced
Stir in and wait until the garlic gets fragrant, then add:
* 1 can diced tomatoes (28 oz / 800g)
* 1 qt (1L) chicken broth or veggie broth
Scrape any fond from the bottom of the pot (the liquid will help deglaze) then bring to a boil. Taste and add salt/pepper as needed.
* Blend 1 c. (240mL) of cooked beans with 1/2 c. (120mL) of the cooking liquid to a smooth puree. If you use canned beans, you can use the can liquid or water. Drain the rest of the can liquid/cooking liquid
* Add all the beans and the bean puree to the pot.
* Return to a boil, drop heat to medium and stir while it thickens up. Should only take a couple minutes.
Turn off heat and ~~your~~ *you’re* done!
In the lunch containers, add a hearty dose of chopped cilantro. At meal time, heat it up then top with lime juice, sliced avocado, and crumbled queso fresco.