Ingredients with Measurements:
- 1 pound pinto beans, rinsed and drained
- 6 cups water
- 1/2 pound bacon, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 cup chopped cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the pinto beans and water. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour.
2. In a separate pan, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pan.
3. Add the onion, garlic, and jalapeño pepper to the bacon grease and cook until the onion is translucent, about 5 minutes.
4. Add the cooked bacon, onion mixture, salt, black pepper, cumin, and chili powder to the pot with the beans. Stir to combine.
5. Continue to simmer the beans for an additional 30 minutes, or until the beans are tender and the flavors have melded together.
6. Using an immersion blender, blend the beans until they are partially pureed but still chunky. Alternatively, you can remove a cup or two of the beans and puree them in a blender before returning them to the pot.
7. Stir in the chopped cilantro and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 280
Fat: 10g
Carbohydrates: 32g
Protein: 15g
Fiber: 9g
Sodium: 680mg
Substitutions for ingredients:
- You can use any type of dried beans in place of pinto beans.
- Turkey bacon or vegetarian bacon can be used in place of regular bacon.
- If you don't have a jalapeño pepper, you can use a serrano pepper or omit it altogether.
Variations:
- Add diced tomatoes or tomato sauce for a slightly different flavor.
- Use different spices, such as oregano or paprika, to change up the seasoning.
- Add cooked chorizo or ground beef for a heartier dish.
Tips and tricks:
- Soak the beans overnight to reduce the cooking time.
- If the beans are too thick, add more water or chicken broth to thin them out.
- For a smokier flavor, use smoked bacon or add a dash of liquid smoke.
Storage instructions:
Store leftover frijoles a la charra in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the beans in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the beans in a bowl with a dollop of sour cream and a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Sour cream
- Shredded cheese
- Diced avocado
Pairings:
- Cornbread
- Rice
- Tortilla chips
Suggested side dishes:
- Grilled chicken or steak
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the beans are too thin, continue to simmer them until they thicken up.
- If the beans are too thick, add more water or chicken broth to thin them out.
- If the beans are too salty, add a splash of vinegar or lemon juice to balance out the flavors.
Food safety advice:
- Always rinse and drain your beans before cooking them.
- Make sure the beans are fully cooked before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Frijoles a la charra, also known as cowboy beans, are a traditional Mexican dish that originated in the northern states of Mexico. The dish is named after the charros, or Mexican cowboys, who would cook the beans over an open fire while out on the range.
Flavor profiles:
Frijoles a la charra are savory and slightly spicy, with a smoky flavor from the bacon.
Serving suggestions:
Serve the beans as a side dish with your favorite Mexican meal, or as a main dish with rice and tortillas.
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Region: Mexican