/ck/ - Food & Cooking

>>4082377

I also bought jams or jellies when they were on sale, same with bread (freeze it and thaw it if need be) and peanut butter. A PB&J was my daily breakfast, with a thick smear of peanut butter for the calories.

It was a strange thing to be in NEED of calories. Like seriously.

Ok, so after that retardedly long post, here's my "recipe" for frijoles charros:

1 lb dried pinto beans, soaked overnight
1/2lb Mexican (fresh) chorizo
2 large roma tomatoes, diced
1 small onion, diced
1 bay leaf
salt
oil
water (or stock if you're a ritzy fucker)

1) Saute the onion in oil until soft (or caramelized, your choice) in a small stock pot or large sauce pot
2) Add soaked/drained beans and water just to cover
3) Add chorizo, tomato, and bay leaf
4) Bring to a boil, then simmer until beans are tender
5)Season heavily with salt

Note: I like to cook this until the beans are somewhat overcooked, some are starting to break apart, and the liquid has reduced to a nice, thick, stewy consistency. Normally you can just cook it until the consistency resembles baked beans from a can.

Note: If you want to go a slightly different route with this, begin by browning the shit out of the chorizo, remove it from the pan, caramelize the onion, add the tomato, caramelize that, then add the beans, water, etc.

It'll give it a much darker, richer flavor, but I prefer the version where everything is just simmered.

Pic slightly related, it's the food I was making at work while I was eating on a $15 a week budget.