Ingredients
Beans and broth
- 900 g cooked pinto beans drained weight, about 5 1/4 cups; nutrition uses unsalted beans
- 80 g bacon chopped, about 3 oz
- 100 g fresh Mexican-style pork chorizo about 3 1/2 oz, casing removed
- 300 g ripe tomatoes chopped, about 10 1/2 oz
- 150 g white onion chopped
- 9 g garlic about 3 cloves, minced
- 15 g serrano chile about 1, finely chopped; reduce to taste
- 650 ml water about 2 3/4 cups, plus a little as needed
- 15 g fresh cilantro washed and chopped
- 2 g table salt about 1/3 teaspoon, only as needed
Equipment
- Heavy-bottomed pot
- Knife and cutting board
- wooden spoon
- Food thermometer
Instructions
Build the pot
- Place the bacon in a heavy pot over medium heat. Cook, stirring, for 5 to 7 minutes until it releases fat and begins to brown.
- Add the chorizo and break it into small crumbles. Cook for about 6 to 8 minutes, until fully cooked and at least 160°F (71°C). Leave the rendered fat in the pot.
- Add onion and serrano and cook for 3 minutes. Stir in garlic for 30 seconds, then add tomatoes. Cook about 5 minutes until the tomato softens.
- Fold in the cooked, drained beans and water. Bring to a gentle simmer and cook uncovered for 8 to 10 minutes. Add a little hot water if the mixture stops looking brothy; stir gently to avoid breaking the beans.
- Stir in cilantro. Taste before adding the measured salt, since the meats vary in saltiness. Serve hot in six bowls or as a generous side.
Nutrition
Serving: 1 serving (1/6 batch)Calories: 338.8kcalCarbohydrates: 45gProtein: 18.5gFat: 10.3gSaturated Fat: 3.3gPolyunsaturated Fat: 1.9gMonounsaturated Fat: 4.1gCholesterol: 19.3mgSodium: 371.6mgPotassium: 913.8mgFiber: 14.7gSugar: 3.1gVitamin A: 614.2IUVitamin C: 12.2mgCalcium: 91.7mgIron: 3.7mg
Notes
Timing starts with cooked beans; dry-bean cooking is not included. Canned beans may be used after draining, rinsing and weighing. Salted bean broth can replace water, but changes seasoning and nutrition. Refrigerate promptly, use within 3 to 4 days and reheat to 165°F (74°C).
Nutrition estimates one-sixth of the batch using USDA FoodData Central SR Legacy for unsalted cooked pintos, raw bacon, fresh raw pork chorizo, vegetables, water and 2 g salt. Includes all rendered fat; excludes optional sides. Calculation sums the listed ingredient weights before cooking and does not adjust vitamin losses. Product labels and drained yields vary.
