beans derive their flavor from bacon, Mexican chorizo
was growing up, my dad often would make a big pot of beans,
usually navy, flavored with ham, and offer us kids bowlfuls.
He’d eat them all himself, though. We weren’t eating
beans. Are you kidding?
forward a number of decades, and of course, I love having a
pot of beans on the stove. Whether dad’s favorite or black
beans, cannellini or cranberry, a bowl of beans is a welcome
recent hankering sent me searching out a recipe for charro
beans, a Mexican dish with more complex flavor than the
typical refried beans. I’d had them at restaurants but
never cooked them. They proved simple to make, deriving
their smoky flavor from a few ingredients. A version from TV
cooking show star and cookbook author Pati Jinich, of "Pati’s
Mexican Table" on PBS, was just what I wanted. Her
recipe calls for dried beans. I made them that way, then
took a shortcut the next time with canned beans. Both
side dish, or a meal unto themselves, their smoke and slight
heat are just the thing.
from a recipe by Pati Jinich from her website
slices bacon, chopped
ounces fresh, uncooked Mexican chorizo, casings removed
medium white onion, finely chopped
jalapeno pepper, seeded, finely chopped, or more to taste
(14 ounces) no-salt-added chopped tomatoes or 1/2 pound
fresh Roma tomatoes, chopped
(15 ounces each) pinto beans, drained, rinsed (or about 5
cups cooked pinto beans and their cooking liquid)
salt, if needed
the bacon in a large skillet over medium-high heat, until
lightly browned and starting to crisp, 3-4 minutes. Add the
chorizo; cook, breaking up the sausage into smaller pieces,
until it starts to brown and crisp, 4-5 minutes.
the onion and jalapeno; mix well. Cook until they begin to
soften, 2 minutes. Stir in the tomatoes; cook, stirring,
until the tomatoes begin to break down and the ingredients
come together, 3-4 minutes.
the beans; mix well and reduce the heat to medium. Cook,
covered, until the beans are moist but not soupy, 8-10
minutes. Add broth or water if needed. Taste, and add more
salt to your taste. Serve in bowls, topped with cilantro and
accompanied by warmed tortillas.
information per serving (for 6 servings): 330 calories, 9 g
fat, 3 g saturated fat, 29 mg cholesterol, 42 g
carbohydrates, 22 g protein, 336 mg sodium, 14 g fiber