A traditional Mexican dish named after the Mexican ‘Cowboy’ horsemen; this dish is so versatile that can be enjoyed as an accompaniment to meat or eggs for breakfast, or on its own for lunch or a light meal.
Always serve with a soupy consistency accompanied by warm corn tortillas.
DIRECTIONS:
1. Heat oil in a deep cooking pot.
2. Add bacon and fry until crispy and fat has rendered out nicely.
3. Lower the heat and add the sliced jalapeños chillies. Fry for a few minutes.
4. Add the beans and the potato and fry thoroughly.
5. Add the chicken stock and bring to a boil.
6. Cook for a few more minutes to heat the beans through.
7. Season to taste and serve piping hot.
9. Sprinkle with grated cheese if desired.
Buen provecho!
