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Charro Beans with Chorizo and Bacon

Name: Charro Beans with Chorizo and Bacon
Prep time: 20 min
Cook time: 60 min
Total time: 800 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: dried pinto beans, enough to half-fill the pot; 1 epazote sprig; 1 garlic clove; 1 pinch baking soda; salt, to taste; 1 tbsp ground chipotles in adobo; 200 g (7 oz) chorizo; 1/2 onion, finely chopped; 2 large ripe tomatoes, seeded and chopped; 3 serrano chiles, seeded and chopped; 150 g (5 oz) diced pork rind with a little meat; 1/2 bunch cilantro, chopped

Soaked pinto beans cook to tender in a fraction of the usual time in the microwave pressure cooker, seasoned simply with epazote and garlic. A quick sofrito of chorizo, tomato and chile, stirred in at the end, gives the pot its classic charro flavor.

In brief Charro Beans with Chorizo and Bacon is a mains recipe cooked in the Tupperware Microwave Pressure Cooker. It takes 800 minutes in total and serves 8 servings.

Total time: 800 min
Prep: 20 min
Cook: 60 min
Rest: 720 min

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Product usedTupperware Microwave Pressure Cooker

Tupperware Microwave Pressure Cooker recipes (42)

Method

Rinse the beans and soak them overnight in cold water in the Tupperware Microwave Pressure Cooker.
The next day, drain, rinse and return the beans to the pot, cover with fresh water to the maximum line and add the epazote, garlic, baking soda, salt and chipotles.
Close the lid, lock the safety handle and microwave for 30 minutes at full power, or 80 percent above 1,000 W.
Meanwhile fry the chorizo in the Tupperware cookware, add the onion, tomatoes and chiles and cook gently with the lid on until well seasoned.
Let the pressure drop for 15 minutes, then stir the chorizo mixture and the pork rind into the beans, close the lid again and microwave for another 30 minutes.
Rest for 15 minutes, then serve with the chopped cilantro, salsa and tostadas.