Giddy up, Cowboy! - Frijoles Charros
It's starting to get slightly chilly out here in New York City, and that means it's time for some spicy, hearty, soup.
Frijoles charros (cowboy beans) is a traditional Mexican dish. It is named after the traditional Mexican horsemen, or charros. The dish is characterized by beans stewed with onion, garlic, and bacon. I like to include jalapeño peppers, tomatoes, cilantro, ham, and chorizo.
I like to serve them as a side dish, and I always make enough to snack on them throughout the week!
Frijoles Charros
Serves 6-8
Ingredients
6 cups of already cooked pinto beans with their broth
1/2 cup chopped onions (white or yellow)
2 garlic cloves minced
1 jalapeño finely chopped
2 large tomatoes chopped ( about 2 1/2 cups)
1/2 lb Mexican chorizo
1/2 cup bacon chopped
1/2 cup ham steak (cut into cubes)
1 tsp ground cumin
1 tsp dried oregano (preferrably Mexican oregano)
salt & pepper
1 cup of cilantro chopped
Directions
To cook the beans place 2 cups of dry beans, 1/4 of a medium white onion, 2 peeled garlic cloves and 8 cups of water in a large pot. Cook for about 2 hours or a little bit longer until they are tender. Set aside.
Fry the bacon, remove and set aside. Cook the chorizo in a skillet at medium heat for about 10 minutes. Remove the chorizo and set aside.Remove some of the fat if there is too much. At this time add the ham and cook for about 3-5 minutes until slightly crispy, remove and set aside.
With some of the fat from the bacon, chorizo, and ham, sautee the onion, garlic, and jalapeño for 5 minutes, or until slightly tender. Add the cumin and oregano and cook for about 30 seconds or until fragrant. Add the tomatoes and continue cooking for an additional 5-8 minutes.
Add this mixture, the bacon, chorizo, and ham to the pot with the beans. Simmer for about 20 minutes, to blend the flavors. If the consistency is too thick, add water.
At this point, add salt and pepper to taste.
A few minutes before you are ready to serve, add the chopped cilantro.
Serve in bowls with warm tortillas and a lime wedge. For extra spiciness, garnish with freshly sliced jalapeños!