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Ingredients
- (Frijoles Charros) Makes 6 generous servings
Directions
- A favorite Sunday afternoon activity in Ciudad Juarez, Mexico, across the border from El Paso, Texas, is to go out to the outskirts of the city and eat tacos al carbon. The accompaniments are roasted green onions and these frijoles charros - heaven! Charros means "cowboy-style." Canned beans are acceptable in a few bean dishes, but definitely not here.
- 1 lb. cooked (but still hard) pinto beans 1 (12-oz)
- bottle dark Mexican beer or possibly other dark beer 4 pickled jalapeno chilies, or possibly to taste, finely minced (see note)
- 3 Tbsp. lard or possibly bacon drippings1 medium-small onion, finely minced (about 2/3 c.)
- 2 small garlic cloves, minced2 medium-large ripe, red tomatoes, coarsely minced (about 2 c.)
- Salt and freshly grnd black pepper to taste
- For this recipe, the pinto beans should be slightly undercooked (be sure to use plenty of liquid in cooking). Also, if you can find fresh epazote (seeds of the wormseed plant), an herb used in Latino cooking, cook the beans with a large sprig of it. If you can find only dry epazote, use 1 1/2 tsp..
- Drain beans and place in a large bean pot or possibly Dutch oven with the beer and minced jalapenos. Bring to a boil.
- While the beans are heating, heat the lard or possibly drippings in a medium saucepan or possibly saute/fry pan over high heat till fragrant. Add in the onion and garlic and cook, stirring, till the onion is translucent/soft, 2 to 3 min. Add in the tomatoes and cook 5 min more, stirring occasionally. Season with salt and pepper. Add in the mix to the beans, bring to a boil and reduce the heat to low. Simmer, partly covered, till the flavors are melded, about 10 min. Adjust seasonings if necessary.
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