I recently shared a recipe for my frijoles de la olla made in a slow cooker and was pleasantly surprised by how many people followed up letting me know that they made and loved them. This led me to believe that the 2021 Mexican food trends, which Cacique® uncovers by partnering with leading voices in the industry to predict What’s Next in Mexican Cuisine, are already in full effect and American kitchens have begun gravitating toward nostalgic homemade favorites, one-pot dishes, and the use of dry beans. Once again, I’ve partnered with Cacique® to share an easy recipe that embraces several of these trends to create a flavorful dish that requires minimal effort and is prepared in a slow cooker so that you can set it and forget it . . . until the aroma of freshly made beans envelopes the air.
Frijoles charros originate in northern Mexico where meat and charros, or Mexican cowboys, are aplenty. Traditional recipes are heavy on the meats and can include bacon, ham, sausage, and chorizo. They also incorporate fresh tomato, onion, and cilantro. I’ve taken this classic dish and added my own spin by mixing a medley of meats including Cacique® Beef Chorizo, turkey bacon, and chicken apple sausage.
The year, Cacique’s What’s Next in Mexican Cuisine uncovered that Americans will be going back to the basics with cooking and reaching for traditional cheeses such as queso fresco – which I sprinkle atop my frijoles charros. And rightfully so since they add just the right flavor to everything you’ll be whipping up in your very own your own cocina.
PREP TIME: 25 minutes COOK TIME: 8-10 hours SERVES: 8-10
1 tablespoon cooking oil
2 ounces turkey bacon, chopped
10 ounces chicken apple sausage, chopped (about 3 links)
1/2 large onion, chopped
3 Roma tomatoes, chopped
1/2 bunch fresh cilantro, chopped
5 ounces Cacique® Beef Chorizo
16 ounces dry beans
1-2 tablespoons salt, or to taste
Cacique® Ranchero Queso Fresco
Heat oil in a medium pot, and add turkey bacon and sausage. Sauté over medium heat, moving frequently with a wooden spatula until lightly browned, about 5 minutes. Add onion and sauté an additional 5 minutes.
Next add tomato and cilantro and cook an additional 5 before adding Cacique® Beef Chorizo. Break down any chunks, mix well with other ingredients and cook 5-10 more minutes.
Add sautéed ingredients and dry beans to slow cooker with 12 cups of water, cover, and cook on low for 8-10 hours.
Garnish with fresh cilantro and Cacique® Ranchero Queso Fresco.
JUST A TIP
In this recipe you can easily swap your favorite bacon for turkey bacon and use hot dogs or any of your favorite sausages in place of chicken apple sausage. For a hint of spice, you can also add jalapeño, serrano, or a chipotle chile in adobo sauce when you add your beans!
To view the full lineup of Cacique® products or to view a store locator, visit caciqueinc.com.
Photography + Styling: Cacey McReavy
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.