Mexican Style Bacon and Bean Frijoles Charros
with Soured Cream and Cheese
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
160 grams
Sweetcorn
1 carton(s)
Black Beans
2 unit(s)
Garlic Clove
1 unit(s)
Sweet Potato
60 grams
British Smoked Bacon Lardons
1 sachet(s)
Mexican Style Spice Mix
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 bunch(es)
Coriander
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Drain and rinse the sweetcorn and beans in a sieve. Peel and grate the garlic (or use a garlic press). Chop the sweet potato into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.
Once the oil is hot, add the bacon lardons. Fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once the bacon is golden, add the garlic and Mexican style spice. Stir-fry for 30 secs.
Next, stir in the passata, chicken stock paste and water for the sauce (see pantry for amount). Add a pinch of sugar if you have any.
Bring to the boil, then stir in the beans and corn.
Lower the heat and simmer until slightly thickened, 5-6 mins. Stir occassionally.
In the meantime, grate the cheese.
Roughly chop the coriander (stalks and all).
Once the sauce has thickened, season with salt and pepper and remove from the heat. Cover to keep warm.
Once the sweet potato is ready, stir it into the beans. Reheat if needed then spoon the beans into your serving bowls.
Top with the cheese, soured cream and coriander and dig in.
Enjoy!
