Ranch Style Pinto Beans

Pinto beans with bacon, chorizo, tomato and cilantro. A brothy, savory version, great for dinner with warm tortillas.

Ingredients

• 1 cups dried pinto beans
• 100 grams bacon strips
• 100 grams Mexican chorizo
• tomato, al gusto
• 1 piece onion
• 4 cloves garlic
• 1 pieces serrano chile
• fresh cilantro, al gusto
• 1 to taste salt

Directions

1. Hydrate the pinto beans for 6-8 hours. Cook with onion and garlic in sufficient water (35 minutes in a pressure cooker or 1.5 hours in a conventional pot) until tender.
2. In a skillet over medium heat, brown the bacon and chorizo, using their natural fats until crispy.
3. Add finely chopped onion and garlic, sautéing until the onion is translucent.
4. Incorporate chopped tomato and serrano chile; cook for 5 minutes to create a uniform aromatic base.
5. Transfer the complete sofrito to the pot with the beans, ensuring a generous amount of liquid.
6. Maintain a gentle simmer for 10 minutes to allow flavors to meld between the beans and the sofrito.
7. Adjust salt to taste. Finish by incorporating freshly chopped cilantro just before removing from heat.
8. Portion into airtight containers; the dish develops a better sensory profile after resting for 24 hours.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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