The Royal Chef At Home: Easy Seasonal Entertaining

CHARRO BEANS

IF YOU DON’T OWN AN ELECTRIC PRESSURE COOKER THEN THIS IS THE RECIPE THAT WILL MAKE YOU RUSH OUT AND BUY ONE. And you will be glad you did. One of the best parts of a meal at a Mexican restaurant is those “oh so delicious” charro beans. Soft, spicy and tasty, they are even better the next day. At the push of a button and a 1 hour wait you will have the best charro beans ever! MAKES 4 PORTIONS ( WITH SOME LEFT OVER FOR THE NEXT DAY)

1 tablespoon ground cumin 2 tablespoons chili powder 2 dried chipotle peppers

1 pound dried pinto beans 4 cups chicken broth 6 cloves garlic

2 jalapeños, seeded 1 large onion, diced 1 pound smoked bacon, cut into ½ inch strips 1 (15 ounce) can diced tomatoes, drained

Salt and pepper to taste 1 cup chopped fresh cilantro

1 Place all of the ingredients into the pressure cooker and bring to a boil. Place the lid on; seal and pressure-cook on high for 60 minutes. Remove the two chipotle peppers and season with salt and pepper and garnish with the cilantro before serving.

2 Alternatively, place all of the ingredients into a heavy based pan and bring to a boil. Simmer for about 1 ½–2 hours until the beans are tender.

54 THE ROYAL CHEF AT HOME