Fiesta Beans

 

Gatekeeper’s Fiesta Beans
Mexican Frijoles Charros

 

INGREDIENTS

·        1lb of dry pinto beans

·        1 medium/large fresh jalapeño (2 if desired)

·        1 medium/small white or yellow onion

·        3 or 4 cloves of garlic

·        2-3 Roma tomatoes

·        4 c Chicken stock (beef stock can be used if preferred)

·        3 strips of medium/thick cut bacon

·        2-4TBS real butter

·        Salt & pepper (don’t over salt)

·        2 TBS bacon grease

·        Smoked ham shank  (or ham hock…shanks have more meat)

·        Seasoning: Old Bay or a favorite pork rub

·        Cilantro if desired

 

DIRECTIONS

·        Wash and rinse beans

·        Cover them with about 2qrts of water and let them soak for several hours (overnight)

·        My choice of cooking pot is an enamel coated Dutch oven

·        Cut bacon into small pieces and sauté in the bacon grease in Dutch oven. When bacon is beginning to brown add chopped onion, tomato and sliced or rough cut jalapeño. When onion is translucent, add finely chopped garlic.  When garlic blooms (aroma…1-2 minutes) add 1 cup of chicken stock and deglaze. Add strained beans to the pot. Add the other 3 cups of stock.  Add additional water (or stock) if necessary. Liquid should be about an inch above the beans I like a lot of soup in my beans. Add smoked ham shank.  Salt and pepper to taste.

·        Cover Dutch oven and bring it to a good boil.  Reduce heat and simmer for several hours (3-5).  Beans should be soft and tender, but not mushy. Check periodically and add more liquid if needed.

·        At the end of the cook, add the butter and stir.

·        Serve with cornbread. Garnish with chopped cilantro, etc.

 

There are countless ways to vary this recipe. These beans will be delicious.