Post sponsored by Gigasavvy and all opinions are my own. September is National Hispanic Heritage Month. My family is from La Barca, Jalisco and enjoy our Frijoles Charros! There are many versions and mine is vegetarian style. You can use a meat chorizo following the same process if you’d like. I enjoy shopping at my local Northgate Market as it’s always fully stocked with everything I need that makes my trip fast and convenient, from the freshest fruit,veggies, meats and one of the best Mexican bakeries around. Purchasing the ingredients for this dish took me less than 15 minutes and under $10 for a healthy serving for 4. How’s that for a deal!
My favorite Northgate Market locations are
|425 S. Soto Street |
Los Angeles, CA
|4700 Cherry Avenue |
Long Beach, CA
|2323 W. Olympic Blvd. |
Los Angeles, CA
From September 7th through October 1st visit your nearest Northgate Market to celebrate Hispanic Heritage Month for all your cultural culinary needs just like I did! Find one near you by clicking>> http://bit.ly/2bkrOOM
- 1lb Soy Chorizo
- 1lb Uncooked Pinto Beans OR 16oz Can of Whole Pinto Beans
- 1 Fresh Jalapeno *You can add more if you’d like a hotter dish
- 1 Small Onion
- 1 Tomato
- 1 Fresh Cilantro Stalk
- Uncooked Pinto Beans – *Skip this step if if you’re using whole canned pinto beans
- Clean a cereal bowl full by picking out the rocks and broken beans
- Wash them in cold running water for at least 1 minute making sure all dirt is removed
- Place a large pan filled to it’s 1/2 way point with water and bring to a boil
- Add Uncooked washed beans in to boiling water and lower flame to low
- Cover pot and simmer for approximately 1-2 hours. *CHECK the pot for water as some evaporation will take place. Add warm water to the pot making sure the beans are covered in water in at least 1 inch of water.
- Depending on how old the beans are it may take longer or less than this time. Keep an eye on the water level at all times.
- Beans will turn a darker brown and soften. check beans by taking 2 beans out with a spoon let cool for a minute. Once cool crush them between your fingers. They should be soft and not grainy. Do this test a couple of times until the texture is to your liking – I like mine soft but not too soft that they’re falling apart in the water.
- Once soft add a pinch of salt to taste and let it simmer for another 5 minutes.
- Warm up a pan in medium heat with 2 spoons of cooking oil of your choice and add the whole Jalapeno to infuse the oil and leave the chile there.
- Take the Soy Chorizo out of it’s packaging. NOTE: Some brands have the chorizo cased in a thin plastic film. Make sure you remove this prior to cooking by squeezing the meat out or cutting it off.
- Place Chorizo in hot oil and break the sausage up with a cooking spoon. Stir it frequently as it will stick and burn if not stirred. Cook until brown – Approx. 10-15 minutes
- Add the Pinto Bean liquid to the pan and stir for all the flavors to come together.
- After stirring add the Beans to the pan and stir.
- Cover the pan and set to simmer for Approx. 15 minutes or until the liquid thickens almost to a sauce texture. I like mine a little runny as I like to reheat left overs without adding more water.
- Once the sauce has thickened turn off the flame and let it cool for a few minutes before serving
- Wash your tomato, onion and cilantro.
- Dice the tomato and onion and a few cilantro pieces to place in a plate as condiments
- Optional: Dice another raw chile (Jalapeno or Serrano) for those who want an extra kick for their food
::: Find Video Footage of this recipe on my Instagram too! ::: @BBWGeneration
I like to serve our Frijoles Charros in a bowl – chili bean style. Add the diced tomato, onions and cilantro to top your yummy smelling bowl of goodness. Can be eaten with tortilla chips or tortillas. My Mom likes to make burritos and tortas with this dish. You can almost smell all this heaven Mmmm mmmm mmm….
Northgate Market is celebrating in GRANDE all month long! They are hosting Cocina Mexicana classes honoring dishes from various regions of Mexico, just like the one I just shared with you, with a taste of our food and culture. I invite you to attend the celebration and have a hands on cooking experience. Find a class and join in the festivities near you by visiting the following link: http://bit.ly/2c1wuI7
What is your favorite recipe for Frijoles Charros? Have you tried Soy Chorizo yet? Do share your recipe I want to try it!