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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.
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.
250g pinto beans, 1 sachet of Spanish smoked paprika, 1 bay leaf, 1 chile de arbol and a recipe sheet.
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
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.
Made in a factory that handles nuts and sesame.
Mexican pinto beans, known as 'frijoles de charros', are typical to northern Mexico.
Dried black turtle beans, spices and epazote, to make Mexican style black beans and refry (recipe sheet included in pack).Mexican black beans, known as 'frijoles de la olla' are common to central and south Mexico, cook these beans with onion to make this dish, or add included sachet of smoked paprika to make refry.
A smoky, tangy paste made with chipotle chillies and tomato.Chipotle chillies give this paste heat and a smoky flavour: it’s a store cupboard staple.