What comes to your mind when it’s cold outside and you are hungry? What do you feel like eating? Sometimes I have the craziest ideas when I’m hungry and Winter has arrived. I get massive cravings, awful desires to cook complicated dishes, just to justify the usage of massive pots and turn on the oven. Baking, grilling and stirring seems the perfect way to warm up the house while cooking something marvelous. One of my favourite Winter dishes is Frijoles Charros (Mexican cowboy bean soup, or whatever comes up on your google-translate).
Grab a massive pot and throw 2 spoons of canola oil and put it to medium heat. Oh wait, yeps, first have all this ready:
- 1 small onion chopped
- 2 tomatoes diced
- 300 gr of diced bacon (oh yeah)
- 200 gr of chopped chorizo (c’mon mama)
- 1 chilli (medium hot, trust me on this one)
- 2 spring onions, chopped
- 2 cans of black beans (or butter beans, in brine, never use baked beans)
- 1 pinch of paprika
- 1 pinch of cajun seasoning
- salt and pepper to taste
- 1 1/2 cups of chicken stock
- Fresh cilantro chopped
So, here is how it goes, after the oil has been heated up throw in the chorizo, the diced bacon and the chopped onion, now stir those bad boys together. You’ll start smelling the bacon, the onion and the chorizo, heaven. Add the chilli, the paprika, the pepper and the spring onions, finish this phase with the cajun seasoning.
As soon as you see the chorizo nice and crispy and all the ingredients well integrated, add the tomatoes. You’ll notice how the tomato juices will deglaze the bottom of your pot. After stirring the tomatoes for a minute, add the beans (with brine and everything, life is too short to drain canned beans).
Pour the chicken stock and now let it simmer for 5 to 10 minutes until it looks right (hating my ambiguity aren’t you?). Now throw the coriander and salt to taste… Yum!
Serve hot, hot, hot. This is an easy to make Mexican dish, and it goes perfect as side dish for grilled meat, roasts and it is ideal for cold days. True story.