Drunken Pintos With Cilantro & Bacon (Frijoles Charros)
November 05, 2013
Categories: Comfort Food, Dinner, Main Dish, Side Dishes, Beans, Pork, Pork Roast, Alcohol, Mexican, Budget-Friendly, Easy/Beginner Cooking, Cinco de Mayo, Fall/Autumn, Father's Day, Game/Sports Day, Sunday Dinner, Winter, Stove Top, Gluten-Free, High Fiber, High Protein, No Eggs, Non-Dairy, Make it from scratch more
"These beans are wonderful. If you're short on time, you can even use canned pinto beans. But try making from scratch, as it makes a HUGE difference! This is Rick Bayless' version of Frijoles Charros"
- Serving Size: 1 (312.9 g)
- Calories 180.1
- Total Fat - 11.4 g
- Saturated Fat - 3.7 g
- Cholesterol - 38.7 mg
- Sodium - 747.9 mg
- Total Carbohydrate - 5.6 g
- Dietary Fiber - 2.1 g
- Sugars - 2.8 g
- Protein - 13.6 g
- Calcium - 26 mg
- Iron - 1.1 mg
- Vitamin C - 19.8 mg
- Thiamin - 0.3 mg
FOR THE BEANS
Sort and rinse the beans thoroughly. Scoop into a 4 quart saucepan and add 5 cups water; remove any beans that float.
Add the cubed pork (or extra chopped bacon) and bring to a boil. Reduce heat and gently simmer, partially covered, until tender, about 2 hours.
Stir gently occasionally, and keep water level a good 1/2 inch above the level of the beans.
FOR THE FLAVORINGS
In a medium skillet, fry the bacon until crisp. Remove the bacon but leave behind the drippings. Pour off all the drippings except 2 Tablespoons.
Return pan to medium heat. Add the onions and chiles and fry until deep golden brown, about 10 minutes.
Scrape the onion mixture into the beans; taste and season with salt.
Continue simmering, stirring occasionally, for 20 minutes to blend the flavors. If the beans seem soupy, boil over medium heat until they are the consistency of a nice brothy bean soup.
You can also take 1/4 of the beans and run them through the blender with a bit of broth, then return to pan.
Just before serving, stir in the tequila and cilantro. Serve in warm bowls topped with the crumbled bacon.
Tips & Variations
No special items needed.