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Mexican Style Bacon and Bean Frijoles Charros

Mexican Style Bacon and Bean Frijoles Charros

with Soured Cream and Cheese

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Tags:
Low Carb
•Calorie Smart
Allergens:
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

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 May contain traces of: Latte)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2344 kJ
Energy (kcal)560 kcal
Fat22.1 g
of which saturates10.3 g
Carbohydrate56.8 g
of which sugars18.8 g
Dietary Fibre18.5 g
Protein25.7 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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.

2

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. 

3

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.

4

In the meantime, grate the cheese.

Roughly chop the coriander (stalks and all).

5

Once the sauce has thickened, season with salt and pepper and remove from the heat. Cover to keep warm. 

6

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! 

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