Dinner Tonight: Frijoles à la Charra
[Nick Kindelsperger]
Some weeks I can do no wrong in the kitchen while other times, I look back and wonder what the hell happened. I had no less than three potential dinners crash and burn this week. They were so bad, I couldn't even stomach them let alone write about them. Feeling beat down and depressed, all I wanted was comfort food, something that could redeem my spirits after so many failed meals.
I'm a real sucker for a humble plate of rice and beans. From gallo pinto to Cuban black beans and rice, the simple combination makes for a surprisingly satisfying dinner. I made a big batch of pinto beans earlier this week and with half the pot left, I came across this recipe from Homesick Texan.
The real find here is the tomato and chili mixture, combining a fresh heat from the jalapenos and a smoky complex background from the chipotles. The bacon adds a hit of pork and the tomatoes tie everything together. I paired the beans with some simple white rice. Everything, once again, felt right with the world.
Frijoles a la Charra
- serves 4 -
Adapted from Homesick Texan.
Ingredients
3 cups cooked pinto beans
2 slices bacon, chopped
8 ounces diced tomatoes (canned or fresh)
2 jalapenos, stems removed and chopped
1 chipotle in adobo, chopped
1/2 cup cilantro, chopped
Cooked white rice
Procedure
1. Toss the bacon in a skillet set over medium heat. Cook until the bacon is crisp. Then dump in the tomatoes, jalapenos, chipotles, and cilantro to the skillet. Cook for about 10 minutes, stirring occasionally.
2. Turn off the heat and let the skillet cool for a minute. Then add to a food processor or blender and puree.
3. Add the beans to a saucepan set over medium heat. Bring to a simmer and then pour in the tomato mixture. Cook for 20 minutes.
4. Serve beans with white rice. Season with salt and pepper to taste.
About the author: Nick Kindelsperger is a Chicago-based freelance writer and a co-founder of The Paupered Chef.
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9 Comments:
I'm sorry man, I'm sure that's pretty tasty, but that plate of beans looks like a toilet.
ChickenFinger5 at 5:11PM on 08/21/09
You should have seen the other pictures. Beans are not the easiest thing to photograph. The recipe, however, is right on.
Nick Kindelsperger at 5:15PM on 08/21/09
Beans and rice is one of my all time fave meals...
erinlovestoeat at 5:34PM on 08/21/09
I still haven't gotten over you teaching me the 90-minute bean trick, Nick! I'm making some tonight. And I think those would taste wonderful: smoky, spicy, sweet and meaty. I'm glad this helped you feel better. It really stinks when you have failures in the kitchen one after another like that.
alosha7777 at 6:13PM on 08/21/09
We call these beans "Frijoles Charros" at home.
I make 'em using chorizo instead of bacon for more authenticity.
oh_no_eric at 11:08AM on 08/22/09
i'm going to go ahead and disagree and say those beans look delicious
plots at 12:58PM on 08/22/09
You shouldn't add the cilantro if you're just going to cook the beans for another half hour. The bright flavor is destroyed when you heat it. You should either add the fresh cilantro right at the end after the heat is turned off or use coriander powder.
miabrahams at 2:40AM on 08/23/09
Simple and healthy. Thats all that matters.
Marilyn
rawfoods at 1:01PM on 08/23/09
I just made this, and I am amazed how delicious this is. This recipe will be in heavy rotation!
Tallula Hamburger at 1:50PM on 08/23/09