MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Frijoles Charros (Mexican Pinto Beans With Bacon & Chilies)
 Categories: Beans, Herbs, Chilies, Pork, Vegetables
      Yield: 10 Servings

      1 lb Dried pinto beans (450 g)
           Salt
      6 c  Low-sodium chicken stock
           - (1.4 l)
      2    Bay leaves
      2    Sprigs epazote (optional) *
     12 oz Bacon (340 g); diced *
      1 md White or yellow onion; diced
      2    Serrano chilies; minced -OR-
      1    Jalapeño; minced
      3 cl Garlic; minced
     28 oz Diced fire-roasted tomatoes
           - (400 g) (2 cans) *
      1 lg Handful chopped fresh
           - cilantro leaves & fine
           - stems

  Place beans in a large bowl and fill with enough cold water to
  cover by at least four inches. Add 2 tb (18 g) kosher salt and stir
  to dissolve. Let soak 8 to 12 hours. Drain and rinse.

  In a large Dutch oven, add beans, stock, bay leaves, 2 ts (6 g)
  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.

  Meanwhile, heat bacon in a 12" 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
  (see note) 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.

  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 one week.

  * NOTES:

  In place of the canned fire-roasted tomatoes, you can use 1-1/2 lb
  fresh Roma tomatoes. Char the tomatoes directly over a gas flame,
  on a grill, or with a torch to remove the skins. Split into
  quarters and cut out and discard the cores. Dice and use as
  directed in the recipe.

  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.

  This recipe is great over a campfire. If cooking over a live fire,
  you can use salt pork in place of the bacon for a more naturally
  smoky flavor.

  Recipe by J. Kenji Lopez-Alt

  Recipe FROM: https://www.seriouseats.com

  Uncle Dirty Dave's Archives

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