Cowboy Beans (Frijoles Charros)
- Cuisine: Mexican
- Course: Side Dish
- Features: Gluten-Free
Summary:
Serve these beans with a side of warm corn tortillas, a crunchy baguette or telera, slices of ripe avocado if you have one handy, and you get a tasty and filling meal that will make you feel like a cowboy on the run. Pinto, black or Peruvian (Canary) beans all work well.
If you'd rather not cook the beans, substitute 5 cups of cooked beans, plus the liquid from the cans and enough water to total 3 cups instead of the pound of dried beans and-- cups (or more) of water called for here.
Use your favorite Mexican chorizo. Good chorizo can be found at the Panamerican Grocery in Columbia Heights (202-545-0290). Or look for Logan's brand fresh, uncooked chorizo in the meat department at large grocery stores or in Latino markets. If you prefer a less spicy sausage, substitute Salvadoran chorizo.
4 to 6 generous side-dish servings
Ingredients:
- 1 pound (about 2 cups) dried pinto beans, rinsed and picked over (see headnote)
- 1 medium white onion, cut in half, half of it finely chopped (1/2 cup)
- 14 cups water, or more as needed (see headnote)
- 1 tablespoon kosher or sea salt, plus more as needed
- 6 ounces sliced uncooked bacon, chopped
- 8 ounces fresh, uncooked Mexican chorizo (casings removed), chopped (see headnote)
- 1 jalapeño pepper (seeded if desired), finely chopped (1 tablespoon or more to taste)
- 2 medium or 3 (about 8 ounces total) Roma tomatoes, chopped
Directions:
Place the beans and the onion half in a medium, heavy-bottomed pot and add the water (it should cover the beans by at least 4 inches). Bring to a boil over high heat, then partially cover and reduce the heat to medium; cook for about 2 hours or until the beans are completely soft and cooked through and the broth has thickened to a soupy consistency. (If during cooking the beans seem to be drying out, add a few more cups of water.) Add the salt and stir to dissolve.
Cook the bacon in a large, deep skillet over medium-high heat for 3 to 4 minutes, until it is lightly browned and starting to crisp. Add the chopped chorizo; cook for 4 to 5 minutes, until it starts to brown and crisp, using a wooden spoon or spatula to break it into smaller pieces as it cooks.
(At this point, you can drain the fat from the skillet, if desired.)
Add the chopped onion and jalapeno pepper; mix well and cook for 1 minute, letting them soften a bit. Add the tomatoes and mix well; cook for 3 to 4 minutes, stirring, until the tomatoes soften and appear mushy.
Add the cooked beans and their cooking liquid; mix well and reduce the heat to medium. Cook for 8 to 10 minutes, until the beans are moist but not soupy. Discard the onion half. Taste, and add salt as needed. Serve hot.
Recipe Source:
From Patricia Jinich, cooking teacher and chef at the Mexican Cultural Institute in Washington.
E-mail the Food Section with recipe questions.
(James M. Thresher for The Washington Post)
