Back again with the last recipe left from my Tex- Mex lunch I made some months ago: frijoles charros.
I took the recipe from a book ( in Italian) written by a Texas girl living in Italy.
These are the beans eaten by cowboys, very far from the Italian food but we too have similar bean recipes, I think I should post some of them!
Beans are like flatbread: you can find local versions everywhere in the world!
I have the time to write as on this lazy sunday hubby is doing a brew with the guys from the course he followed; he will be home very very tired because brewing beer is such a hard work…
Didn’t knew that before starting this hobby.
Let’s jump to the recipe, I want to watch Veronica Mars! 😀
- 18 oz dried borlotti or black beans
- 1 1/2 tbsp salt
- 3.5 oz diced smoked bacon
- 1 white onion, finely chopped
- 2-4 jalapenos, deseeded and chopped
- 1 can peeled tomatoes
- 3 garlic cloves, minced
- fresh chopped cilantro
- Soak beans in cold water for 6-8 hours.Rinse them, put in a pon covered in cold water and bring them to a boil.Boil until tender, about 2 hours, 2 hours and half.The last 30 minutes add salt.
- In a big pan heat some oil and fry bacon until crunchy then add onion, cook until soft, add chilies, canned tomatoes and garlic.Simmer for 10 minutes, remove from fire.
- When beans are tender put them into the pan, add some water and cook for 10 more minute to mix the flavours.Serve hot, if you make them in advance add a little water when reheat them.