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Mexican Recipes

Mexican Style Bacon and Bean Frijoles Charros

Mexican Style Bacon and Bean Frijoles Charros

Mexican Style Bacon and Bean Frijoles Charros

with Soured Cream and Cheese

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Frijoles charros (cowboy beans) is a traditional Mexican dish. It's named after the traditional Mexican cowboys, known as 'charros'. The dish is characterised by beans stewed with bacon, which we're topping with cheese, cooling soured cream and fresh coriander to finish.

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

1 unit(s)

Green Pepper

(May contain traces of: Celery)

90 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)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2591 kJ

Energy (kcal)619 kcal

Fat25.3 g

of which saturates11.3 g

Carbohydrate60.5 g

of which sugars21.1 g

Dietary Fiber20.5 g

Protein29 g

Salt4.14 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Sieve

•Garlic Press

•Large Saucepan

•Grater

Instructions

Roast the Sweet Potato

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Drain and rinse the sweetcorn and black 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). Halve the green pepper and discard the core and seeds. Slice into thin strips.

Put the sweet potato chunks and sliced pepper 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.

Bring on the Bacon

2

Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.

Once 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 mix. Stir-fry for 30 secs.

Simmer Time

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 black beans and corn.

Lower the heat and simmer until slightly thickened, 5-6 mins. Stir occassionally.

Cheese Please

4

In the meantime, grate the cheese.

Roughly chop the coriander (stalks and all).

Season the Beans

5

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

Serve

6

Once the sweet potato and pepper are ready, stir through the beans. Reheat if needed, then spoon the beans into your serving bowls.

Top with the cheese, soured cream and coriander to finish.

Enjoy!

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