Created by chef Alexis Delassaux
To be paired with the Winter Margarita
Created by chef Alexis Delassaux
To be paired with the Winter Margarita
winter margarita & frijoles charros pairing
INGREDIENTS
- for 2 people
- 100g black beans
- 50g pork belly
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 2 red onions
- 4 garlic cloves
- 10g tomato puree
- 2 tomatoes
- 20g pico de gallo
- 10g feta
- 5g dried oregano
- 5g cumin
- 5g coriander seeds
- 5g black pepper
- 5g sweet chili powder
- 10g olive oil
INSTRUCTIONS
Step 1
Cut the pork belly into lardons and thinly slice the onion, peppers and garlic. Add 10g of olive oil to a pan and fry the pork until crispy, then set aside.
Step 2
Cook the tomato puree, peppers, garlic, onions, herbs and spices in the pork fat for 20 minutes.
Step 3
Add the beans, cubed tomatoes and 150ml of water to the pan along with the lardons, and cook on a low heat for 40 minutes.
Step 4
Serve in a bowl, top with pico de gallo, feta, and a sprinkling of coriander leaves.
