Karen Hursh Graber
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Frijoles Charros: Cowboy Beans
A Norteño dish originating in Tamaulipas, this is the classic accompaniment to the grilled beef dishes of northern Mexico. It is an ideal make-ahead dish, especially good with barbeque, improving as the flavors come together. Although the initial cooking of the beans can be done in a pressure cooker, a slow-cooking pot, such as a clay casserole, should be employed once the other ingredients have been added.
Ingredients:
Preparation:
- 2 lbs. pinto beans or frijol de mayo, washed, soaked in water overnight, and drained
- 2 medium white onions, peeled and chopped
- 8 large garlic cloves
- 2 tablespoons vegetable oil or lard
- 2 sprigs epazote
- 1/2 lb. bacon, diced (chorizo or vegetarian chorizo may also be used)
- 4 roma tomatoes, chopped
- 6 serrano chiles, chopped
- salt to taste
- Place the beans in a large pot with half the onion, half the garlic, oil and epazote.
- Add 2 quarts water, bring to a boil, cover and simmer for 1 1/2 hours or until tender (35-45 minutes if done in a pressure cooker.)
- Add salt to taste.
- In a large saucepan or clay casserole, cook the diced bacon until some of its fat is rendered, add the remaining onion and garlic, and saute until the onion softens.
- Add the tomato and chile, and continue cooking until the tomato releases its juice.
- Add the cooked beans with their liquid and cook over a low flame for 20-30 minutes, stirring from time to time.
- Taste for salt.
- Serve in bowls, as an accompaniment to grilled beef or lamb, offering chopped onion as a garnish.
- Serves 12-15
