Mexican Charro Bean Stew | Rich, Spicy Street Food

Peel the onion and garlic cloves, then finely chop them. Dice the vine tomatoes into small cubes. Core and deseed the jalapeño pepper (if you prefer milder heat), then slice it thinly into rounds. Cut the sliced bacon into strips and slice the smoked sausage into rounds about half a centimetre thick.

Rinse the canned beans in a colander and drain thoroughly. Finely chop the fresh coriander and cut the lime into wedges for serving.

In a heavy-bottomed pot or deep pan, melt the lard over medium heat. Add the bacon strips and sliced smoked sausage, then fry for 4-5 minutes until golden brown and pleasantly crisp.