Friday, May 20, 2011

Charro Beans

I’ve been cooking private parties for the past 35 years, more or less. In that time we’ve come up with some bullet proof recipes. What I mean by that is they are always welcome as far as flavor, they hold extremely well, so if there is a time crunch and we need to wait to serve they will still be delicious and they go well with grill roasted meats. We finished the recipe for our Charro Beans about 20 years ago and I will see people that I cooked for way back then and they will say, “I loved those Charro beans!” The trick to any beans is slow and low. Allow them to become soft before adding salt or anything else except a little vinegar. And always have a second pot of hot water on the stove to add as the water cooks down. And the big secret to great beans that was taught to me by my daughter Katie and was taught to her by her inlaws; COLD WATER ADDED TO BEANS THAT ARE COOKING CAUSES THEM TO TIGHTEN UP AND MAKES THEM TOUGH.

This recipe will amaze your friends and family. I love good fresh bread with a little butter and an ice cold beer with a big bowl of Charro Beans. Mmmmmm!

Charro Beans

Frijoles a la Charra

3 cups (about 1 pound) dried pink beans

1 tablespoon white vinegar

6 cups water

1 bottle of Negro Modelo Mexican beer

3/4 pound bacon, fried, crumbled, and drained (reserve 2 tablespoons of the drippings for finish)

1 white onion, finely chopped

2 cloves garlic, minced

1-tablespoon corn oil

4 poblano chiles, roasted, peeled, and chopped

2 dried chipotle chiles

2 teaspoons kosher salt

1-teaspoon ground cumin

1-teaspoon whole Mexican oregano

1 1/2 tablespoons chopped cilantro

Finishing ingredients:

2 tablespoons bacon drippings

4 cloves garlic, minced

1 white onion, finely chopped

4 Roma tomatoes, chopped

1 jalapeño, finely chopped

1/2 teaspoon Mexican oregano

1/3 cup Tequila

Sort beans, removing any foreign material, and rinse well. Place beans in a large pot filled with water and white vinegar. Bring to a simmer and slow cook until tender. If extra water is needed add but be sure to use boiling water. Add beer, bacon, onion, garlic, oil, chiles, salt, cumin, oregano and cilantro and simmer for 20 minutes for flavors to blend.

To finish:

In a skillet over medium heat, sauté the onion and garlic in the reserved bacon drippings for about 5 minutes or until lightly browned. Add all other finishing ingredients and simmer for about 5 minutes; add to pot of beans. Simmer for 1/2 hour more. Adjust seasoning. Serve .

1 comment:

  1. This looks to be a slight revision of the recipe in The Sonoran Grill. Is this one better?