Mexican · Dinner
Chorizo & Bacon Bean Bowl
Frijoles Charros con Chorizo Bowl
Norteno bowl of pinto beans simmered whole with bacon, chorizo, tomato, jalapeno, onion, and cilantro until brothy and rich, served alongside white rice with warm corn tortillas, avocado, and lime wedges.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
742Calories
28gProtein
32gFat
82gCarbs
5gSugar
12gFiber
1180mgSodium
52mgChol
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Instructions
1
Prep
Dice onion, garlic, jalapeño, tomato, and cilantro. Remove chorizo casing. Slice avocado. Cut bacon into 1cm strips. Prepare lime wedges and warm tortillas. Measure all stock, spices, salt, and rice.
2
Toast
Heat oil in a medium saucepan over medium 1 minute. Add rice, toast 2 minutes until pale golden. Add stock and salt, bring to boil. Cover, reduce to low, cook 14 minutes until tender. Rest covered off heat.
3
Sear
Heat a lidded saucepan over medium-high 1 minute. Add bacon, cook 4 minutes until fat renders and edges crisp. Add chorizo, breaking apart, cook 3 minutes over medium-high until red oil releases and chorizo crisps.
4
Build
Add diced onion and jalapeño, cook over medium 3 minutes until translucent. Add garlic, cook 30 seconds. Add tomato, cumin, oregano, bay leaves, cook 3 minutes over medium-high until tomato collapses and spices bloom.
5
Simmer
Add cooked beans, salt, pepper, stock. Simmer over medium-low uncovered 12 minutes until broth reduces by a third and thickens slightly while remaining brothy. Discard bay leaves. While beans simmer, char tortillas over flame 20 seconds per side.
6
Plate
Spoon rice to the side of two wide bowls. Ladle charros broth and beans into the centre. Top with sliced avocado, diced onion, and cilantro. Serve with warm tortillas and lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) pinto beans
- 60g (2.1 oz) bacon
- 120g (4.2 oz) Mexican chorizo
- 1 white onion
- 4 garlic cloves
- 2 jalapeno chiles
- 2 medium tomatoes
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- 1.5 tsp fine salt
- 0.5 tsp ground black pepper
- 840ml (3 1/2 cups) chicken stock
- 2 tbsp neutral oil
- 120g (4.2 oz) white rice
- 120g (4.2 oz) avocado
- 4 corn tortillas
- 60g (2.1 oz) white onion
- 6 tbsp fresh cilantro
- 1 lime