K Kruger
TVWBB 1-Star Olympian
I make one version or another of these often as we're not fans of sweet beans.
Beans aren't soaked in Mexico and I rarely soak beans either. You can shorten the cooking time a bit if you do; I just put them on while I'm doing other things.
These are good with roasted meats, smoked brisket, tri-tip--or just by themselves with hot corn tortillas on the side.
1 lb pinto beans, picked over to remove any small stones
1 1-1.5inch-wide piece of slab bacon, rind removed and reserved, remaining bacon sliced thickly into 5-6 slices then diced; or 8 thick slices bacon, 3 left whole, 5 diced; or 2 slices bacon plus 1 5-6-inch piece of smoked sausage like andouille or kielbasa, sliced lengthwise into quarters then sliced into 1/4-inch pieces
2 med onions, diced
3-5 cloves garlic, minced
salt
1 bottle dark beer
oil or lard
3 ripe tomatoes, peeled if desired (peeling is optional; I peel), chopped or 2 cans diced tomatoes in juice, drained
3-5 serranos or jalapeños (depending on your taste in heat) or a mix (ripe ones are most desireable here, imo, but hard to find so green are fine), stemmed, seeded, and min ced
2 t dried Mexican oregano
2 T finely chopped cilantro, leaves only
chopped cilantro, for serving (optional)
chopped onion, for serving (optional)
minced pickled jalapeños, for serving (optional)
Put the beans, bacon rind (or the 3 slices of bacon or the 2 if using the sausage), the onion, and the garlic in a large pot with water to cover by 2 inches. Bring to a boil over high heat then cover and reduce the heat to med/med-low and gently cook till the beans are tender. Usually this takes about 90 min but can be longer if the beans are very dry. (Check the beans periodically; add water if it falls below the surface of the beans but just add enough to barely cover at that point.)
Add a little salt to the pot--be sparing as the meat contain salt and, if using canned, so do the tomatoes. Add the beer and cook, uncovered, stirring periodically, 15 min. Remove the bacon rind or slices and discard.
Meanwhile, heat a med saute pan over med heat and add a little oil or lard (1-2 T is fine). Cook the diced bacon or sausage in the pan till browned then removed with a slotted spoon; add to the beans. To the pan add the tomatoes, oregano, chilies, and cilantro, increase the heat to high and cook, stirring, till a bit thickened--about 5 min. Add the contents of the pan to the beans. Stir well. Cook 10-15 min, adjust salt. If desired, alter the consistency by mashing the beans with a potato masher a bit (I do this).
Serve, topped with minced cilantro, onion and pickled jal, if desired, or place the toppings in bowls for the table.
Beans aren't soaked in Mexico and I rarely soak beans either. You can shorten the cooking time a bit if you do; I just put them on while I'm doing other things.
These are good with roasted meats, smoked brisket, tri-tip--or just by themselves with hot corn tortillas on the side.
1 lb pinto beans, picked over to remove any small stones
1 1-1.5inch-wide piece of slab bacon, rind removed and reserved, remaining bacon sliced thickly into 5-6 slices then diced; or 8 thick slices bacon, 3 left whole, 5 diced; or 2 slices bacon plus 1 5-6-inch piece of smoked sausage like andouille or kielbasa, sliced lengthwise into quarters then sliced into 1/4-inch pieces
2 med onions, diced
3-5 cloves garlic, minced
salt
1 bottle dark beer
oil or lard
3 ripe tomatoes, peeled if desired (peeling is optional; I peel), chopped or 2 cans diced tomatoes in juice, drained
3-5 serranos or jalapeños (depending on your taste in heat) or a mix (ripe ones are most desireable here, imo, but hard to find so green are fine), stemmed, seeded, and min ced
2 t dried Mexican oregano
2 T finely chopped cilantro, leaves only
chopped cilantro, for serving (optional)
chopped onion, for serving (optional)
minced pickled jalapeños, for serving (optional)
Put the beans, bacon rind (or the 3 slices of bacon or the 2 if using the sausage), the onion, and the garlic in a large pot with water to cover by 2 inches. Bring to a boil over high heat then cover and reduce the heat to med/med-low and gently cook till the beans are tender. Usually this takes about 90 min but can be longer if the beans are very dry. (Check the beans periodically; add water if it falls below the surface of the beans but just add enough to barely cover at that point.)
Add a little salt to the pot--be sparing as the meat contain salt and, if using canned, so do the tomatoes. Add the beer and cook, uncovered, stirring periodically, 15 min. Remove the bacon rind or slices and discard.
Meanwhile, heat a med saute pan over med heat and add a little oil or lard (1-2 T is fine). Cook the diced bacon or sausage in the pan till browned then removed with a slotted spoon; add to the beans. To the pan add the tomatoes, oregano, chilies, and cilantro, increase the heat to high and cook, stirring, till a bit thickened--about 5 min. Add the contents of the pan to the beans. Stir well. Cook 10-15 min, adjust salt. If desired, alter the consistency by mashing the beans with a potato masher a bit (I do this).
Serve, topped with minced cilantro, onion and pickled jal, if desired, or place the toppings in bowls for the table.