Kathy and I have been cooking this amazing bean dish for groups, large and small, for more than three decades. It's one of most requested recipes!
Frijoles
a la Charra
Charro
Beans
(From my book, A Gringo's Guide to Authentic Mexican Cooking.)
The
average gringo thinks refried beans are the only way beans are served in
Mexico. This recipe is another typical Mexican recipe. You’ll find these beans
all over Mexico but especially around Mexico city.
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 epazote
or 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 100% Agave Tequila
Garnish:
Fresh
corn tortillas, chopped cilantro, chile tepins, lime wedges, finely chopped
white onion
Sort
beans, removing any foreign material, and rinse well. Place beans in a large,
deep pan filled with water and white vinegar. Let beans soak overnight.
Remove beans from water and rinse well. Discard
soaking water. Place beans, 6 cups fresh water, beer, bacon, onion, garlic,
oil, chiles, salt, cumin, oregano and cilantro or epazote in a large pot over
medium-high heat and bring to a boil. Reduce heat and simmer for a few hours
until beans are tender. Using a bean masher or fork, mash just a few of the
beans, enough to slightly thicken the bean broth.
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 with warm tortillas and other garnishes on
the side.
Serves
6 to 8
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