Saturday, April 29, 2006

Quick Cowboy Beans (Frijoles Charros Rapidos)

This recipe is an from Rick Bayless Mexican Everyday with a few changes.

4 thick slices of bacon, cut into small pieces( I use turkey bacon in my cooking but any bacon will work.
2 garlic coves, chopped
8 oz. diced tomatoes in juice (preferably fire-roasted)
3 1/2 cups home-cooked pinto beans with enough cooking liquid to cover.
1 or two picked jalaenos -add more if you like it hotter
1/2 cup cilantro

In a large saucepan, cook the bacon over medium heat , stirring regularly, until crisp, about 4 minutes. Add the garlic and stir for a minute, then add the tomatoes with their juice. Cook stirring regularly for 3 to 4 minutes to blend the flavors. Add the beans, with their liquid, and simmer over medium low heat for about 15 minutes.

While the beans are simmering, stem the chilies, cut in half lenghtwise and scrape out the seeds. Chop into small pieces and add to the beans.

Taste and season with salt if necessary, ladle into small bowls, sprinkle with the cilantro and serve.

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