LA PARRILLA
2945 N. Druid Hills Road, Atlanta. 678-403-3831, www.laparrilla.com
Q: I would love to know how La Parrilla makes its charro beans. I was raised in Texas and have eaten at a lot of different Mexican restaurants. [These] are the best that I have ever had. I could eat them for dessert. Please get the recipe for me so that I can stop dreaming of these beans. I will be forever grateful. — Tara Settle, Acworth
A: With a request like that, how could we resist trying these beans? Chef Juan Fernando sent us the recipe along with a note that Frijoles Charros is a traditional Mexican dish from Guadalajara, characterized by pinto beans stewed with onion, garlic, bacon and chorizo and served warm.
These beans have been on the menu of La Parrilla since it opened its first restaurant in Marietta in 1994. The family-owned company now has 16 restaurants in metro Atlanta. That includes the newest, which just opened in the Toco Hill area in November. Frijoles Charros are available every day by the cup or the bowl at all La Parrilla locations.
La Parrilla’s Charro Beans (Frijoles Charros)
1 pound dried pinto beans, rinsed and picked over
6 cups water
3 ounces bacon, cut in 1/4-inch dice (about 3 slices)
2 ounces fresh chorizo
2 small tomatoes, cut in 1/4-inch dice
1/2 small onion, cut in 1/4-inch dice
3 tablespoons chopped cilantro, plus more for garnish
1 tablespoon minced fresh serrano chile
2 cloves garlic, minced
1 teaspoon fresh lime juice
Salt and pepper
In a large saucepan, combine pinto beans with water and bring to a boil. Lower heat to a simmer, cover pot and cook beans for 2 hours or until tender but still firm.
While beans are cooking, in a medium saucepan, cook bacon over medium heat until crisp, about 5 minutes. Add chorizo and cook 3 minutes or until cooked through. Spoon off fat from pot, then add tomatoes, onion, cilantro, serrano and garlic. Cook 5 minutes or until onions become translucent. Remove from heat, stir in lime juice and set aside until beans are ready.
When beans are done, add bacon mixture to pot. Season to taste with salt and pepper. You can serve beans as they are, or simmer longer if you prefer softer beans. Add more water if you prefer soupier beans. Leftover beans can be refrigerated up to 2 days. Makes: 10 cups
Per cup: 238 calories (percent of calories from fat, 26), 14 grams protein, 31 grams carbohydrates, 11 grams fiber, 7 grams fat (2 grams saturated), 12 milligrams cholesterol, 214 milligrams sodium.
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