Made with a base of soaked black beans, frijoles are a staple of Mexican food that you’ll find all across the mother-land. We serve two styles of frijoles at Wahaca – one with chorizo crumbled on top and the other with Lancashire cheese and sour cream… so take your pick.
Serves 4
400g cooked black beans
½ red chilli
2 stems of coriander
At least 50g butter
1 small white onion, finely chopped
2 cloves of garlic, finely chopped
To serve
Crumbled flash-fried chorizo or grated Lancashire cheese and sour cream
Method
Cook the onion in the butter until soft then add the garlic and cook for a further minute. Drain the beans reserving the cooking liquid. Add the cooked beans with a little of their cooking liquid and whiz in the food processor. Remove to a bowl and season to taste.
Allow to cool and serve with finely chopped shallots, a garnish of coriander and a crumbling of chorizo or Lancashire cheese.
They’re perfect with a bowl of tortilla chips and an ice-cold beer.
