Frijoles Charros, or Charro beans, are a highly appreciated dish in México with a similar consistency of a soup😋, although there is a great variety in their way of preparation or ingredients.
This is my version of vegan charro beans, which although they are quite substantial to be enjoyed as main dishes, they are usually used more as a garnish.☝️
Easy, fast and delicious!👌
- 400 g dried black beans substitute with canned beans
- 3 garlic cloves
- 1 white or brown onion
- 1 serrano chilli substitute with jalapeño
- 1 chipotle chilli in adobo add more if you like the heat
- 1 large carrot or 2 small
- 2 tomatoes
- 2 radishes
- ¼ cup veggie stock
- 1/4 coriander bunch
- Olive oil
- Salt to taste
- Soak the beans overnight in 800 ml of water. Boil the beans in 1.5 lt of water for 1 1/2 hours with 2 garlic cloves, and 1/2 onion.
- Chop the half onion, coriander and 1 garlic clove, slice the serrano chilli and dice the tomatoes, carrot and radishes.
- Heat a little oil in a pan and sauté the onion for a few minutes until it turns transparent, then add the garlic, tomato, radishes, serrano, and carrot. Let cook for a few minutes over medium heat.
- Remove the garlic and onion from the pot with the beans and add the sautéed vegetables, veggie broth and chipotle, stir well and cook over low heat for about 20 minutes.
- Serve the beans in a bowl and add the chopped coriander along with salt to taste.
- ¡Buen provecho!