Photo: Martha Silva

Charro Beans

This is a splendid traditional take on this classic, courtesy of James W Peyton's book La Cocina de la Frontera

500g of Vaquero beans or other Western-style bean (eg Rio Zape or Pinto), cooked our way (but not completely! See recipe)

50g unsmoked lardons

Medium onion, chopped

2 cloves garlic

2 serrano chillies (or birds’ eye)

2 medium-size tomatoes

1/2 teaspoon marjoram

Prepare the beans until they are about 30 minutes from being done.

Heat a frying pan over medium heat. Add and fry the bacon until it is just beginning to brown. Add the onion, garlic and chillies and continue cooking, stirring often, until the onion is well browned. Add the tomatoes and oregano and cook 5 minutes more. Add the cooked vegetables to the beans and continue cooking until they are tender. Serve the beans in bowls with the liquid and vegetables.