CHARRO BEANS

New Lion

Nothing better for a cold night.

Diners: 10-12 people

Preparation time: 20 minutes

Cooking time: 2 hours approximately

Utensils: 0 clay for beans or express pot, frying pan, deep casserole or individual casseroles.

- grams of bayo or pinto beans;

-200 grams of pork shoulder boneless and with fat;

-1/2 onion sliced;

-3 garlic cloves peeled and crushed;

-18 cups water;

-2 teaspoons salt;

-200 grams of finely chopped bacon;

-200 grams of finely chopped sausage;

-4 medium roasted and peeled tomatoes without seed;

-3 garlic cloves, chopped;

-6 green chilies in very thin slices;

 -1 large bunch of cilantro;

 -Salt.

• Cut the meat in small squares and put it together with the beans, onion and crushed garlic to cook in the clay pot, with the water; After releasing the first boil, lower the heat and leave until tender (for one to two hours.) If using an espresso pan, only the beans are covered with water and left after the valve has been raised for 30 minutes, Is expected to lower the pressure

And uncovered.

• If the beans are tender, season with the salt and leave it for 10 minutes or so until the broth begins to thicken.

• In the pan fry the bacon, chorizo, tomatoes, chiles and garlic, chopped, left until well seasoned, about 10 minutes.

• Add the fried to the beans so that on low heat cook together with a sprig of cilantro, about 10 minutes.

• They must be left with broth and at the time of serving they are adorned with enough coriander leaves.

• They can be served with all kinds of meat, especially grilled meats such as kid, ribs, etc.

• You can serve as a soup by adding a little more water to obtain more broth.

Care should be taken not to put too much salt, as both the bacon and the sausage are quite salty.

Variation:

• Adding half a beer to the recipe, and decreasing water by the same proportion, we have "drunken beans."