
Frijoles Charros
Pinto beans are soaked overnight, then simmered with onion and garlic until tender
Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.

Pinto beans are soaked overnight, then simmered with onion and garlic until tender

Frijoles fritos are the Honduran refried red beans that anchor nearly every Honduran plate, twice-cooked beans that go…

Frijoles paisas are the slow-cooked red beans that anchor every bandeja paisa in Antioquia, a dish that's part-bean, part-pork, all-day

Poached chicken is shredded and tossed with finely shredded cabbage, carrot and onion that has been softened in a light vinegar bath

Lamb mince fries with onion, garlic, ginger and a spice mix of garam masala, cumin, coriander and chilli

Kibbeh Mosul is the baked-tray version of kibbeh from the northern Iraqi city of Mosul, layered bulgur-and-lamb paste…

Napa cabbage quarters and salts in heavy salt water 4 hours; rinses well; drains

Split yellow moong dal (or chana dal, or a mix) is rinsed and pressure-cooked or simmered with turmeric until completely soft

A Chilean lentil stew, the kind of one-pot that turns up at any Sunday lunch through autumn and winter

Mahshi koromb is the cabbage-roll dish that anchors Egyptian Friday lunches across the country, tight bundles of rice…

The trotters get a hard initial boil to set the meat and start releasing gelatin; the water is changed

Long-grain rice (not basmati or jasmine, they're too slim) toasts in oil over medium heat until pale gold and nutty, 3-4 minutes

Dried chickpeas soak overnight with a pinch of bicarbonate of soda

The Burmese fish cakes that arrive at lahpet-thoke salad tables and street snack stalls alike, bright with lime and curry leaf

Day-old crusty bread is torn into rough pieces and briefly moistened with water-and-vinegar, just enough to soften without making mush

Red beans is the Monday dish of New Orleans, the meal that filled the kitchens of Black Creole cooks on washing day when…