Hearty Frijoles Charros

Thermomix recipe: Hearty Frijoles Charros. Ready in 125 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 250 g dried pinto beans, soaked overnight and drained
• 100 g smoked bacon, cut into 1 cm pieces
• 100 g Mexican chorizo, casing removed, crumbled
• 30 g olive oil (if needed)
• 150 g onion, quartered
• 3 cloves garlic
• 2 jalapeños, deseeded and roughly chopped (or 1 serrano for more heat)
• 200 g ripe tomatoes, quartered
• 1 tsp ground cumin
• ½ tsp dried oregano
• 1.2 L chicken or vegetable broth
• 200 g water
• 1 tsp salt, plus more to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions

1. Ensure dried pinto beans are soaked overnight and thoroughly drained before starting the recipe.
2. Add the bacon pieces to the mixing bowl. Sauté 8 min / 120°C / Speed 1. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the bowl.
3. Add the crumbled chorizo to the bowl. Sauté 5 min / 120°C / Speed 1. Remove the chorizo with a slotted spoon and set aside, leaving any rendered fat in the bowl.
4. If there is less than 20 g of fat remaining in the bowl, add 30 g olive oil. Add the quartered onion, garlic cloves, and chopped jalapeños to the bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
5. Sauté the aromatics 5 min / 120°C / Speed 1.
6. Add the quartered tomatoes, ground cumin, and dried oregano to the bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
7. Cook the tomato mixture 5 min / 100°C / Speed 1.
8. Add the soaked and drained pinto beans, chicken or vegetable broth, and water to the bowl. Add 1 tsp salt.
9. Place the simmering basket on the lid instead of the measuring cup to allow for evaporation. Cook 75 min / 100°C / Reverse / Speed 1, or until the beans are tender.
10. Pause the machine. Scrape down the sides and bottom of the bowl. Check the tenderness of the beans and the liquid level. If the beans are not yet tender, continue cooking for another 10-15 minutes / 100°C / Reverse / Speed 1 with the simmering basket on the lid. If the mixture is too thick, add a little more water or broth.
11. Add the reserved cooked bacon and chorizo back into the bowl. Cook 5 min / 90°C / Reverse / Speed 1.
12. Check the seasoning and adjust salt and pepper to taste.
13. To settle the dish and prevent sticking, cook for a final 2 min / 90°C / Reverse / Speed 1.
14. Serve the Frijoles Charros hot, garnished generously with fresh chopped cilantro and accompanied by lime wedges.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.