Frijoles Charros (Cowboy Beans)
BY CHEF JAMEY FADER and BILL ST. JOHN
This is a very traditional Mexican side dish, buffet dish, or fiesta standard. Using smoked pimentón (smoked paprika) gives the beans a true cowboy-y, campfire feel. Makes 10-12 servings as a side; 6-8 in bowls.
Ingredients
1 pound (dried) Rancho Gordo Cranberry or Pinto Beans
3/4 pound cut-up salt pork, Niman Ranch Guanciale or Bacon, or mixture of any 2 or 3
10-12 “coins” Palacios Picante Chorizo
1 large yellow or white onion, diced
1 large or 2 small jalapeño chiles, minced (seeds and white “ribs” retained if desired for more heat)
4 cloves garlic, minced
2 jars Masseria Mirogallo Tomatoes, chopped, with juice
4 cups Aneto Spanish Chicken Broth
2-3 cups water
2 teaspoons sea salt
2 bay leaves
1 teaspoon smoked pimentón (smoked paprika)
1/2 teaspoon powdered cumin
1/2 teaspoon Mexican oregano
1/2 teaspoon dried epazote
3/4 cup cilantro leaves, chopped
Additional chopped cilantro leaves for garnish
Directions
Rinse the beans and put in a large bowl with 3 inches water to cover and soak for at least 8 hours or up to 12. Over medium-high heat, render the fat from the pork and chorizo, and brown the pieces well all around, 10-15 minutes. Add the diced onions and cook 10-15 minutes until soft, adding the jalapeño and minced garlic 5 minutes in. Add the tomatoes, stirring, and cook everything 5-7 minutes more until the mixture is slightly thickened.
Drain the beans and add them to the pot, along with the broth and water, and all the spices and flavorings except for the chopped cilantros. Stir well, bring to a boil, then cover and cook, stirring occasionally, until the beans are soft and somewhat creamy, 45 minutes to an hour or more. (Add more salt to taste if the pork pieces and broth did not carry enough salt into the mix.) About 10 minutes before the beans are done, add the chopped cilantro and mix in well.
To serve: Discard the bay leaves and serve as a side, or in bowls, garnished with more chopped cilantro.
