One of our customers recently asked us if we had any winter recipes, a Mexican soup recipe that you could eat with our tortillas. There are a few recipes for soup that we love and we are going to share them over the coming months – a season for soup!
This recipe is a classic, it is also known as cowboy beans and if you soak the beans overnight it really is simple and easy to make.
250gm Pinto beans (or bay beans if you can find them)
3 liters of water
100gm bacon, cut in 1 cm strips
150gm chorizo, cut in 3cm strips
2 cloves of garlic, minced
200gm ripe tomato, diced
½ cup of fresh coriander, chopped
3 Arbol Chilies (this is a common dried chilli in Mexico, long red dried chillies will do the trick)
Salt to taste
Optional extras to serve;
50gm Pork crackling (in Mexico this is called Chicharron)
1 jalapeño, finely diced
¼ cup onion, finely diced
4 limes, cut into wedges
Soak beans overnight in plenty of water, the beans will absorb lots of water so don’t be shy.
Rinse and drain
Cook beans in 3 litres of water until soft, pressure cooker approx 20mins, 2hrs on the stove top.
Fry bacon in a medium heat pan until slightly golden, add chorizo and cook, add onion, garlic, tomato & chilies, fry it all together until cooked.
Once the beans are cooked and soft, add the fried ingredients to the pot of beans, cook for a further 20 mins
Add salt to taste,
To serve, mix through fresh coriander
Serve in bowls with extras on the side for people to add themselves