- 1 kilo of beans (pinto or Peruvian beans)
- 5-6 sliced of raw bacon, chopped to 1/4 squares
- Pork chorizo (not longaniza)
- 3 slices of pork ham, chopped in squares
- 3 frank links (with pork), sliced
- 1 onion, diced
- 1 head of garlic, diced
- 1/2 cup of cilantro, chopped
- 3 chile jalapeño(chopped and sliced for decoration)
- 1 Chile anahiem, diced
- 4 roma tomatoes, diced
- 2 tablespoons of Knorr Tomato Bouillon
- Salt to your liking
Step 2: Get chopping or slicing. I'll tell you right now, size does not matter at this point, just for the meats and the slices of jalapeño. Those do serve for decoration purposes too. So far really easy right?
Step 3: Cook the chorizo and bacon. The chorizo adds flavor, but the bacons adds flavor and texture. Just something to note when chopping the bacon.
Step 4: And final step. Bring the water and beans to a boil, then add all ingredients to the pot. Cook them the same amount of time you would with just beans. This can be minutes or hours, depending on the size of your pot, amount of water, and you covered it or not. I covered mine but you need to be close by to keep the boiling down. This is where pre-soaking helps.
Please note this is a hardy meal and we highly recommend pairing it with tortilla de harina.