Frijoles Rojas, Chayote, Crema Fresca

(This is part 2 of a 2-part post- part 1 is here)

Dinner-on-the-cheap..  red beans, fried bacon, onions and tomatoes simmered in a homemade chili base, with shaved raw chayote squash, crèma fresca and fresh tortillas..

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Frijoles Rojas, Chayote, Crèma Fresca

click to enlarge; take a look at the pool of thick, mahogany-colored juices on the left side

Fry diced, uncured bacon in a heavy skillet until well browned.  Pour off all but about 1 tablespoon of the fat.

Add chopped onions and cook until browned.

Add tomatoes and cook until the water is released but not yet evaporated.

Add 1 tablespoon homemade chili base (more or less, depending on how spicy you like it) and stir to combine.

Add red beans (dried and cooked or from a BPA-free can) and some of the bean cooking liquid and a teaspoon of epazote, reduce heat and simmer 20 minutes.  Adjust seasoning with sea salt and cracked pepper if needed.

Garnish with a little salad of shaved raw chayote squash (crispy & tastes rather like a cucumber with no bitterness), chopped cilantro and fresh lime juice and dress with crèma fresca dusted with smoked chili powder.  Serve with Spanish rice or fresh tortillas.

This post is part of Food Renegade’s Fight Back Fridays

14 thoughts on “Frijoles Rojas, Chayote, Crema Fresca

  1. I am a lover of any food with a Mexican flair. God Bless You, Ren for your wonderful culinary creativity! I really enjoy it.

    Thanks, too, for joining in Fight Back Fridays today.

    Cheers,
    ~KristenM
    (AKA FoodRenegade)

  2. Mmm…. beans n’ tortillas… my favorite cheapy meal.

    There have been times that I have tried to live off of beans, rice and tortillas :-)

    …and Ramen noodles… but we won’t talk about that… or the fact that I still crave them years later :*(

  3. Pingback: Tuesday Twister |

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