From the menu of . . . La Parrilla, 2945 N. Druid Hills Road, Atlanta. 678-403-3831, www.laparrilla.com
Q: I would love to know how La Parrilla makes their charro beans. I was raised in Texas and have eaten at a lot of different Mexican restaurants. [These] are the best that I have ever had. I could eat them for dessert! Please get the recipe for me so that I can stop "dreaming" of these beans. I will be forever grateful.
-- Tara Settle, Acworth
A: With a request like that, how could we resist trying these beans? Chef Juan Fernando sent us the recipe along with a note that Frijoles Charros is a traditional Mexican dish from Guadalajara, characterized by pinto beans stewed with onion, garlic, bacon and chorizo and served warm.
These beans have been on the menu of La Parrilla since it opened its first restaurant in Marietta in 1994. The family-owned company now has 16 restaurants in the metro Atlanta area. That includes the newest, which just opened in the Toco Hills area in November. Frijoles Charros are available every day by the cup or the bowl at all La Parrilla locations.
Is there a recipe from a metro Atlanta restaurant you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put "From the menu of” and the name of the restaurant in the subject line.
La Parrilla’s Charro Beans (Frijoles Charros)
Hands on: 15 minutes
Total time: 2 hours, 15 minutes
Makes: 10 cups
1 pound dried pinto beans, rinsed and picked over
6 cups water
3 ounces bacon, cut in 1/4-inch dice (about 3 slices)
2 ounces fresh chorizo
2 small tomatoes, cut in 1/4-inch dice
1/2 small onion, cut in 1/4-inch dice
3 tablespoons chopped cilantro, plus more for garnish
1 tablespoon minced fresh serrano chile
2 cloves garlic, minced
1 teaspoon fresh lime juice
Salt and pepper
In a large saucepot, combine pinto beans with water and bring to a boil. Lower heat to a simmer, cover pot and cook beans for 2 hours or until tender but still firm.
While beans are cooking, in a medium saucepan, cook bacon over medium heat until crisp, about 5 minutes. Add chorizo and cook 3 minutes or until cooked through. Spoon off fat from pot, then add tomato, onion, cilantro, serrano and garlic. Cook 5 minutes or until onions become translucent. Remove from heat, stir in lime juice and set aside until beans are ready.
When beans are done, add bacon mixture to pot. Season to taste. You can serve beans as they are, or simmer longer if you prefer softer beans. Add more water if you prefer soupier beans. Leftover beans can be refrigerated up to 2 days.
Per 1-cup serving: 238 calories (percent of calories from fat, 26), 14 grams protein, 31 grams carbohydrates, 11 grams fiber, 7 grams fat (2 grams saturated), 12 milligrams cholesterol, 214 milligrams sodium.
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