COWBOY CHARRO BEANS
Frijoles Charros con Tocino y Chorizo
6 oz sliced uncooked bacon, chopped
8 oz fresh, uncooked Mexican chorizo, casings removed, chopped
1/2 cup white onion, chopped
1 jalapeño pepper (seeded if desired), finely chopped, more or less to taste
1/2 lb roma tomatoes, about 2 to 3 tomatoes, chopped
1 tsp kosher or sea salt, plus more as needed
5 cups cooked pinto beans and their cooking liquid (or substitute with black or Peruvian beans)
Cook the bacon in a large, deep skillet over medium-high heat for 3 to 4 minutes, until it is lightly browned and starting to crisp. Add the chopped chorizo; cook for 4 to 5 minutes, until it starts to brown and crisp. As it cooks, use a wooden spoon or spatula to break it into smaller pieces.
Add the chopped onion and jalapeño; mix well and cook for 1 or 2 more minutes, letting them soften a bit. Add the tomatoes and mix well; cook for 3 to 4 minutes, stirring, until the tomatoes soften and appear mushy.
Add the cooked beans and their cooking liquid; mix well and reduce the heat to medium. Cook for 8 to 10 minutes, until the beans are moist but not soupy. Add a bit more water if needed. Taste, and add more salt to your taste. Serve hot.
If you’re fighting a war, how do you cook food on the run? What sort of meals can you make around ranches, porches, and rustic bonfires? What might Pancho Villa or Emiliano Zapata have eaten? This episode looks at the culinary legacy of the Mexican Revolution, with recipes that include:
Right off the bat, you must understand: I heart chorizo. Especially the kind I grew up eating in Mexico. It comes in deep-burnt-reddish links of fresh, moist, exotically seasoned ground meat that, once fried, becomes crisp and filling bites with bold flavors and a thousand uses.My oldest son’s quick choice for breakfast is chorizo fried until it browns and crisps, with a side of white toast. Add some lightly beaten eggs as the chorizo is starting to brown and some ripe and creamy avocado slices on the side, and that’s my kind of rich-tasting brunch dish. Of course chorizo is delicious in sandwiches, in tacos and quesadillas, on top of enchiladas, in mashed potatoes, as a topping for heartier salads, in some of the tastiest bean dishes I have tried, in pastas with a ton of personality and on pizzas with pickled jalapeño peppers on top.
I am really trying to stop myself here…
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