Mexican Style Bacon and Bean Frijoles Charros
with Soured Cream and Cheese
- Milk
- Milk
- May contain traces of allergens
Ingredients
160 grams
Sweetcorn
1 carton(s)
Black Beans
2 unit(s)
Garlic Clove
1 unit(s)
Sweet Potato
60 grams
British Smoked Bacon Lardons
1 sachet(s)
Mexican Style Spice Mix
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 bunch(es)
Coriander
75 grams
Soured Cream
(Contains: Milk, Milk, May contain traces of allergens)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutrition Values
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Drain and rinse the sweetcorn and beans in a sieve. Peel and grate the garlic (or use a garlic press). Chop the sweet potato into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.
Once the oil is hot, add the bacon lardons. Fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once the bacon is golden, add the garlic and Mexican style spice. Stir-fry for 30 secs.
Next, stir in the passata, chicken stock paste and water for the sauce (see pantry for amount). Add a pinch of sugar if you have any.
Bring to the boil, then stir in the beans and corn.
Lower the heat and simmer until slightly thickened, 5-6 mins. Stir occassionally.
In the meantime, grate the cheese.
Roughly chop the coriander (stalks and all).
Once the sauce has thickened, season with salt and pepper and remove from the heat. Cover to keep warm.
Once the sweet potato is ready, stir it into the beans. Reheat if needed then spoon the beans into your serving bowls.
Top with the cheese, soured cream and coriander and dig in.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A smoky, well-seasoned dish with a satisfying depth of flavour; some find the spice level higher than expected, so consider reducing the Mexican spice mix if you prefer a milder result.
- Ease of prep: Straightforward to put together with accurate timings, making it a reliable choice for a quick midweek meal.
- Suggestions: Add fresh tomatoes, avocado, or extra bell pepper to bulk it out; tortilla chips or wrapping the beans in a tortilla also works well for a more substantial serving.
- Next-day meals: Leftovers keep well and are great for lunch the next day, and the dish also freezes nicely for future meals.
- Portions: The sweet potato portion can feel modest for two people, so consider adding an extra sweet potato or some butternut squash to make it more filling.
- Bacon: Several reviewers felt the bacon quantity was small and easy to lose among the beans; adding a little extra lardon helps it come through more clearly in the finished dish.
