Sides » Frijoles a la Chara (Cowboy Beans)
This delicious side dish using dried pinto beans is a favorite with cowboys out on the ranches in the southwest, and we think it will be a favorite of yours as well. Amanda Escamilla shows her easy recipe to a classic mexican side.
Serves 4-6
Ingredients
- 4-5 cups water
- 2 cups of dried pinto beans, rinsed
- pinch of salt
- 1 tbsp minced garlic
- ½ onion, diced
- pinch of dried oregano
- pinch of black pepper
- 1 tsp cumin
- 1 tbsp red chili powder
- ¼ cup diced salt pork (optional)
- 2-3 sprigs chopped cilantro
- 1 jalapeño pepper, quartered
Suggested Garnishes
- cilantro
- diced onion
- queso fresco
How-to
- In a medium saucepan bring 4-5 cups of water to boil
- Add salt to season
- Add beans, garlic, onion, oregano, pepper, cumin, red chili powder, salted pork, jalapeño and cilantro to pot
- Reduce to simmer on medium-low for 1½ - 2 hours, or until beans are soft, maintaining ¼" of broth over the beans while cooking
- Serve in a bowl with the broth with suggested garnishes
Comments (1)
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Posted Wednesday, August 3, 2011, at 3:10 pm by Lynne:i made these beans and they are so good. they get better every day they sit in the fridge. i ended up eating them with eggs for breakfast, with chicken at dinner. never got tired of them!
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