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Pinto Beans for Frijoles de charros 250g
Pinto Beans for Frijoles de charros 250g
Pinto Beans for Frijoles de charros 250g
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Pinto Beans for Frijoles de charros 250g

Dried pinto beans, spices and bay leaves to make Mexican-style pinto beans and refry (recipe sheet in pack).

Mexican cowboy beans, known as 'frijoles de charros' are typical in north mexico, cook these beans with onions, green chilli and tomato to make this dish, or add included sachet of smoked paprika to make refry.

  • What you need

    1 and a half small onions (plus another 1 and a half if making refry later) 3 tsp vegetable oil or home rendered lard (plus 2 tbsp more if making refry later), 2 green jalapenos or similar chillies, half a tin of whole plum tomatoes or 2 fresh plum tomatoes and salt.

  • Ingredients

    250g pinto beans, 1 sachet of Spanish smoked paprika, 1 bay leaf, 1 chile de arbol and a recipe sheet.

  • Nutritional Information

    Per 100 grams: Energy 346Kcal/1448kJ / Fats: 1.5g (of which saturated: 0.3g) / Carbohydrates: 62.5g (of which sugar: 2.6g) / Protein: 21.1g / Salt: 0.03g

  • Storage and Preparation

    Eat pinto beans as a side dish with warmed corn tortillas, or make them into refry for tortas and tacos or as a warm dip with corn chips.

    Store in a cool and dry place. Avoid exposure to light.

  • Allergy Advice

    Made in a factory that handles nuts and sesame.

  • Really Cool Chile Fact

    Mexican pinto beans, known as 'frijoles de charros', are typical to northern Mexico.

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