Tag Archives: beans

Frijoles Charros (Mexican Pinto Beans With Bacon and Chiles)

Quite possibly the best baked beans we’ve ever eaten! Invited to a Cinco de Mayo party, we were assigned a couple of side dishes to make, one of them being “Cowboy Beans”. The Hubs found this Mexican Pinto Beans With Bacon and Chiles by J. Kenji Lopez-Alts for Serious Eats and knew these were the ticket.

The ideal potluck or cookout dish is one that is easy to make in bulk, inexpensive, and doesn’t degrade with extended heating or reheating. We found the frijoles charros—Mexican cowboy beans cooked with onions, garlic, tomatoes, salted pork, and chiles—as the superb potluck dish. It meets the criteria and they’re extremely delicious. Dried beans are lightweight; while onions, garlic, chiles, and fresh or tinned tomatoes last a long time at room temperature.

We made two exceptions to the ingredients. The first was substituting cranberry beans in place of the pinto beans, which we think have more flavor. Secondly, the jalapeños were sautéed and kept as a garnish because we knew one guest was allergic to any type of chile. WOW, the beans got rave reviews!

*Epazote is a Mexican herb that can be found in Mexican specialty shops. If fresh epazote is unavailable, use a large pinch of dried in its place, or omit.

Mexican Pinto Beans With Bacon and Chiles

  • Servings: 8-12
  • Difficulty: easy
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Ingredients

  • 1 lb. dried pinto beans
  • Kosher salt
  • 6 cups homemade or store-bought chicken stock
  • 2 bay leaves
  • 2 sprigs epazote, optional*
  • 12 oz. diced bacon
  • 1 medium white or yellow onion, diced (about 8 oz.)
  • 2 serrano chiles or 1 jalapeño, minced (remove seeds and ribs if you prefer less heat)
  • 3 medium cloves garlic, minced (about 1 Tbsp.)
  • 2 14-oz. cans diced fire-roasted tomatoes
  • Large handful chopped fresh cilantro leaves and fine stems

Directions

  1. Place beans in a large bowl and fill with enough cold water to cover by at least four inches. Add 2 tablespoons (18g) kosher salt and stir to dissolve. Let soak 8 to 12 hours. Drain and rinse.
  2. In a large Dutch oven, add beans, stock, bay leaves, 2 teaspoons kosher salt, and epazote (if using). Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until beans are just tender, about 45 minutes.
  3. Meanwhile, heat bacon in a 12-inch stainless steel or cast iron skillet over medium-high heat. Cook, stirring constantly, until fat is rendered and bacon is just starting to brown around the edges, about 5 minutes. Add onion and chiles and cook, stirring, until softened and just starting to brown, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring and scraping up browned bits from the bottom of the pan, until the liquid is thick and the mixture begins to sizzle, about 3 minutes.
  4. Remove lid from Dutch oven, add bacon-tomato mixture, and continue cooking, stirring occasionally, until beans are completely creamy and liquid has thickened into a rich, creamy broth, about 20 minutes. Season to taste with salt. Discard bay leaves, stir in cilantro, and serve. Beans can be stored in the refrigerator for up to 1 week.

http://www.lynnandruss.com

Recipe by J. Kenji Lopez-Alts for Serious Eats

Bean and Vegetable Salad with Potlikker Vinaigrette

This cold-weather salad from chef Carla Hall hits all the notes: sweet, savory, spicy, and salty—with a bit of crunch from the squash seeds. Here, Hall uses her Country Ham Potlikker as an umami-rich base for a spicy vinaigrette that gets its silky texture from blended cannellini beans. 

But the thing is, most people are not going to have this potlikker broth on hand. We had some leftover from our Smothered Pork Chops dinner in which you had to pre-make the Country Ham Potlikker. Our suggestion is to use a mix of oil and vinegar instead, you won’t have that smoky ham flavor, but you will be keeping the meal vegetarian.

*We decided to roast our fennel slices since I didn’t shave them thin enough. Basically, place the fennel on a rimmed baking sheet, drizzle olive oil all over, sprinkle with salt and pepper, rub it all together with your hands, then roast for about 30-35 minutes in a 400° oven. This can be done ahead of time, simply cover the roasted fennel with foil until ready to mix in with the other ingredients.

Bean and Vegetable Salad with Potlikker Vinaigrette

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1/4 cup apple cider vinegar
  • 1/4 cup chilled Country Ham Potlikker
  • 1 tsp. yellow mustard
  • 1 15-oz. can cannellini beans, rinsed, divided
  • 1/3 cup extra virgin olive oil
  • 2 tsp. Diamond Crystal, or 1 1/4 tsp. Morton kosher salt, plus more
  • Freshly ground black pepper
  • 2 medium delicata squash, halved, seeds removed and reserved, sliced crosswise 1/2″ thick
  • 3 extra-virgin olive oil, divided
  • 1/4 tsp. cayenne pepper
  • 1 large sweet-tart apple, (such as Honeycrisp), cored, quartered, sliced 1/4″ thick
  • 1 large fennel bulb, quartered, shaved in very thin slices (*See note above for roasting option)
  • 1 15-oz. can kidney beans, rinsed
  • 1/4 cup chopped parsley

Directions

  1. Blend vinegar, potlikker (or substitute), mustard, and ¼ cup cannellini beans in a blender until smooth. With the motor running, stream in vegetable oil; blend until emulsified. Season vinaigrette with salt and pepper.
  2. Place racks in upper and lower thirds of oven; preheat to 400°. Divide sliced squash between 2 rimmed baking sheets; drizzle 2 Tbsp. olive oil over. Sprinkle with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; season with pepper. Roast 15 minutes.
  3. Meanwhile, rinse squash seeds and pat dry. Toss seeds with cayenne and remaining 1 Tbsp. olive oil in a small bowl; season with salt.
  4. Sprinkle seeds over squash. Continue to roast until squash is golden brown and tender, 13–15 minutes more.
  5. Combine squash and seeds, apple, fennel, kidney beans, and remaining cannellini beans in a large bowl. Toss with ½ cup vinaigrette. Taste and add more vinaigrette if needed. Add parsley, season with salt, and toss again.
  6. Transfer salad to a platter; serve any remaining vinaigrette alongside.

http://www.lynnandruss.com

Recipe from Carla Hall for Bon Appétit