Bacon Frijoles Charros With Soured Cream & Rice

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a little drizzle of vegetable oil over a medium heat

Once hot, add your smoked streaky bacon to the pan and cook for 3 min on each side or until golden and crisp

Meanwhile, peel and finely chop (or grate) your garlic

Trim, then slice your spring onion[s]

Combine the juice of half your lime[s] with 1 tsp [1 1/2 tsp] [2 tsp] sugar and the sliced spring onion in a medium bowl – this is your lime pickle

Drain and rinse your black beans

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Once crisp, transfer the bacon to a piece of kitchen paper

Reduce the heat to low and add a small knob of butter with the chopped garlic, southern fried seasoning, chipotle paste (can't handle the heat? Go easy!) and drained beans

Add 1 tsp [1 1/2 tsp] [2 tsp] sugar with a grind of pepper and cook for 2 min or until fragrant

Meanwhile, chop the crispy bacon roughly

Once fragrant, add the chopped bacon and chicken stock mix with your chopped tomatoes and 150ml [200ml] [255ml] boiled water

Bring to the boil over a high heat, then reduce the heat to medium and cook, covered, for 7-10 min or thickened – this is your bacon frijoles charros

Once ready, set aside for a few minutes, covered, for the flavours to develop

While the beans are cooking, chop your tomato[es] finely

Chop your coriander finely, including the stalks (save some leaves for garnish!)

Add the chopped tomato and coriander to the lime pickle with a little drizzle of olive oil and a pinch of salt and pepper – this is your lime salsa

Chop your remaining lime into 1 wedge per person