Just in time for Lent!

I thought I’d post my recipe for Charro Beans.  These are so good, and versatile.  If you are not making them vegetarian, add some bacon, sausage, ham, or pork with the onions as a base flavor.  It’s a great way to use up the odds and ends of ham or even a pork chop!

You can make a big pot of these and eat it as a meal or as a side; here in Texas, charro beans are often served alongside Mexican entrees at restaurants.  You can turn it into soup or drain a bit and make refried beans.  You can use them as taco or burrito fillings or serve over rice.  You can eat this pot of beans all week, the ultimate convenience food!

Ingredients:

• Pintos (or black beans, if you prefer), a pound bag.
• 1 whole onion, chopped
• garlic (you know how much you like.)
• Ground cumin
• Chile peppers – 1 whole poblano (mild), 3 jalapenos (spicy) or a habanero (crazy hot) Buy these whole, and skip the canned ones, please.
• Oil
• Salt and pepper

Optional: chopped tomatoes, pork meat, hominy, carrots, or whatever veggies you like.

1.  Prepare your dried beans.  Pick over, rinse, soak (either quick or overnight).

2.  Char your pepper.  Put a pot on high heat and dry toast your green chiles until the skin blackens.  Remove chiles and put in plastic bag to “sweat”.  When cool, peel, deseed, and chop.  Add back to pan.

…or, take the lazy way out and just chop ‘em up and throw ‘em in the pan, skin and all.  I’d still remove the seeds, though.

3.  In the same pan, without cleaning it, add some oil.  Cook the onion and chiles until they become translucent.  Add cumin to hot pan and stir until fragrant.  Add minced garlic and carrots if using.  Add pork, if using.  Cook for a minute or so to meld the flavors (or, until pork is cooked through if it’s raw.)

4.  Add soaked pintos, and about 6 cups of water (water should be about an inch over the beans).  Bring to a boil, then simmer for about an hour.   Salt and pepper to taste.

5.  Add any other ingredients (chopped tomatoes, hominy, corn, etc.)  Now you can just let the beans go.  Keep it on the stove on low, keep it kind of soupy by adding water as needed, and cook until you are ready to eat.  They are very forgiving.  Eventually, the pintos will fall apart and thicken up the bean “broth”.

6.  If using for tacos, refried beans, or burritos, use a slotted spoon or drain.   Or, add some torn up tortillas and veggie broth to make soup.  Top with a dollop of sour cream, avocado slices, cheese, a pinch of fresh cilantro, or all of the above.

These are also great served over rice.

Linking up to the Real Food Fiesta!

Tagged as: dry bean recipes, meatless, Mexican