Drunken Pintos With Cilantro & Bacon (Frijoles Charros)
Recipe: #11001
November 05, 2013
Categories: Side Dishes, Beans, Pork Roast, Mexican, Cinco de Mayo, Fathers Day, Game/Sports Day Sunday Dinner, 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"
Original is 6 servings
Ingredients
Nutritional
- 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
Step by Step Method
FOR THE BEANS
Step 1
Sort and rinse the beans thoroughly. Scoop into a 4 quart saucepan and add 5 cups water; remove any beans that float.
Step 2
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.
Step 3
Stir gently occasionally, and keep water level a good 1/2 inch above the level of the beans.
FOR THE FLAVORINGS
Step 4
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.
Step 5
Return pan to medium heat. Add the onions and chiles and fry until deep golden brown, about 10 minutes.
Step 6
Scrape the onion mixture into the beans; taste and season with salt.
Step 7
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.
Step 8
You can also take 1/4 of the beans and run them through the blender with a bit of broth, then return to pan.
Step 9
Just before serving, stir in the tequila and cilantro. Serve in warm bowls topped with the crumbled bacon.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use fresh cilantro, as it will provide the best flavor.
- If you don't have pork shoulder, you can substitute extra bacon for a similar flavor.
- Instead of pork shoulder, use vegan bacon for a plant-based option. The benefit of this substitution is that it is an easy way to make the dish vegan while still providing the same flavor and texture of the traditional dish.
- Instead of tequila, use white wine. The benefit of this substitution is that it will bring out the flavors of the other ingredients while still providing a bit of a kick to the dish.
Vegan Drunken Pintos Replace the pork shoulder and bacon with vegan alternatives. Use vegetable broth instead of water. Omit the tequila and replace with a tablespoon of apple cider vinegar.
Vegan Chipotle Pintos Replace the pork shoulder and bacon with vegan alternatives. Use vegetable broth instead of water. Omit the tequila and replace with a tablespoon of lime juice. Add a tablespoon of chipotle powder, half a teaspoon of cumin, and a teaspoon of garlic powder for flavor. Garnish with fresh cilantro.
Mexican Street Corn Salad - This creamy and flavorful salad is the perfect accompaniment to the savory and smoky flavors of Drunken Pintos With Cilantro & Bacon. The sweetness of the corn, the tang of the lime, and the creaminess of the mayo and sour cream all balance out the richness of the beans.
Chipotle Lime Grilled Chicken: This flavorful chicken dish is the perfect complement to the Mexican Street Corn Salad. The smoky and spicy flavors of the chipotle and lime pair perfectly with the sweetness of the corn and the richness of the beans. The grilled chicken also adds a nice texture to the salad, making it a complete meal.
FAQ
Q: What type of beans should I use?
A: You can use either dried pinto beans or canned pinto beans. For the best flavor and texture, it is recommended to use dried beans.
Q: How long should I cook the beans?
A: The cooking time will depend on the type of beans you are using. For canned beans, you can usually simmer them for 10-15 minutes. For dried beans, you will need to soak them overnight, then simmer for 45-60 minutes until they are tender.
3 Reviews
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Fun facts:
FUN FACT 1: This recipe was inspired by the Mexican dish Frijoles Charros, which was traditionally served to Mexican cowboys, or "charros".
FUN FACT 2: This recipe was adapted from the famous Mexican-American chef, Rick Bayless. He is best known for his award-winning PBS series, Mexico: One Plate at a Time.