This is one of my favorite recipes, something that has become a staple in our house...good for breakfast, good as leftovers packed with bread for lunch, good with Dinner. It's very simple to make, takes little time and you can modify it with your own compliment of hot or spicy. We like these bean with Chipotle flavor (1 chipotle en adobo) and toasted cumin seeds. Usually I use 1 can of kidney beans and 1 can of turtle (black) beans, but another option for a smokier taste is to use black-eyed peas. Enjoy! and thanks Leo and Spanishpod!
Ingredients:
2 cans of beans, un-drained
1 clove garlic, minced
2-3 chiles, serranos or jalapeños, finely chopped
1/2 onion, chopped
1 large tomato, chopped
5 slices of smoked bacon
cilantro
salt & pepper
Procedure:
Take the 5 slices and slice them crosswise into 1/4-1/8” strips
Add 1-2 tablespoons of oil to a pot. When the oil is hot, add the bacon, onions and chiles, and let cook until the onions are golden and the bacon has begun to crisp. Add the tomato and continue to cook for a few minutes until the tomato has mixed well and reduced a bit. Next add the beans with their juice and bring to a boil. Lower the heat and let cook a bit longer. Add salt, pepper and Listo!
The beans are a bit soupy and can be dished into bowls and served with cilantro, cheese or sour cream. Let the beans cook longer if you like a thicker consistency.
Disfruten!
2 comments:
behind the scenes: on that CWT shoot, Leo bought maple smoked bacon, instead of regular bacon--unintentionally. Of course for the camera we pretended nothing was wrong. And actually, I quite enjoyed the maple frijoles charros.
I always wondered about a behind the scenes story for the CWT -Enfrijoladas episode...something funny going on there, no?
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