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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
About the author: Nick Kindelsperger is a Chicago-based freelance writer and a co-founder of The Paupered Chef.
Dinner Tonight: Frijoles à la Charra
About This Recipe
| Yield: | 4 |
| This recipe appears in: | What to Eat and Drink on Cinco de Mayo |
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
Procedures
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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.
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2
Turn off the heat and let the skillet cool for a minute. Then add to a food processor or blender and puree.
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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.
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4
Serve beans with white rice. Season with salt and pepper to taste.
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