Along with the rice and olives, the nice people over at Iberia sent me one pound of dry pinto beans. Whenever I invite my friend Jamie over for dinner, he always has one special request for me to prepare. Drunken Beans! LOl! Frijoles a la Charra or Frijoles Borrachos is what they were called in our house. My Mom would prepare these with carne asada or pollo asado. They were a must! For many years, I would use canned beans in my recipes, even though my Mom always cooked beans from scratch. Finally a few years back I took the plunge and have been cooking my own beans. It’s just one of those rights of passage we lovingly learn.
3 strips thick cut bacon or 6 strips of regular bacon, diced
1/3 cup red onion, diced
1 to 2 serranos or jalapeños, sliced into thin rings
1 Fresno pepper, left whole (optional)
2 cloves garlic, minced
1 large roma tomato, diced
handful of chopped cilantro
4 cups cooked pinto beans, drained and rinsed
1 cup Shiner beer(Texas), or nay light or lager beer
1 1/2 cups chicken broth
Juice of 1 lime
1/2 teaspoon cumin
Salt and pepper, to taste
1. Cook the bacon on medium/low heat until crispy and all fat has rendered out. Add the onions, chile peppers and garlic and cook for 3 minutes.
2. Add all of the remaining ingredients in the order listed. Bring to a boil, reduce heat and cook for 20 minutes. Taste for salt. Garnish with cilantro and lime. Yields up to 6 servings.
Tips~ To cook the pound of dry beans, rinse well and soak overnight covered with water. Drain, add to large pot cover with more water, 2 inches above the beans. Add half a bulb of garlic, bring to a boil, reduce heat and cook for about 2 hours or until beans become tender. Add more hot water as water level drops, season with salt once beans are almost done. Makes about 7 1/2 to 8 cups of cooked beans.
A version of Charro Beans using black beans and poblano peppers
Barbeque Beans with Smoked Brisket
1/2 cup onion, diced
3 cloves garlic, minced
1 jalapeño or serrano, minced
1 red bell, diced
4 cups cooked pinto beans
1 1/2 cups ketchup
1/4 cup dijon mustard
3 tablespoons molasses
3 tablespoons brown sugar
3 to 4 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce
1 cup chicken broth
1/2 teaspoon garlic powder
Salt to taste
1 1/2 cups cooked smoked brisket, diced
1. Heat 2 tablespoons of oil to medium heat. Add the onions, garlic, chile peppers and bell pepper. Season lightly with salt and pepper and cook for 6 to 8 minutes.
2. Add all of the remaining ingredients in the order listed. Bring to a boil, reduce heat and cook for 30 to 35 minutes or until thick. Taste for salt as they cook down. Yield up to 8 servings.