Thursday, March 29, 2012

Excessive Gas (Prices) Cowboy Beans

I learned a few things about what really drives the price of gas.

Excessive Gas (Prices) Cowboy Beans
Makes 8 servings

The price?  Social inconvenience...but worth it!

1 lb. pinto beans
4 oz. chorizo
6 slices bacon
1 cup chopped white onion
8 dried arbol chilies
1/2 cup boiling water
1 qt. chicken stock
1 can (28 oz.) diced tomatoes
1 Tbsp. brown sugar
1 Tbsp. yellow mustard

Chopped white onion Chopped cilantro 
Crumbled queso fresco

Soak beans overnight (see note).  Drain and rinse.

Cook chorizo and bacon in large skillet until about 2 Tbsp. fat is rendered.  Add onion; cook and stir until chorizo and bacon are cooked and onion is tender (bacon will not become crisp).  Place mixture in mesh strainer and press down with back of spoon to drain.

Pour boiling water over chilies and soak 15 min. Place chilies and water in blender and puree.

Add beans to sauce pot with chorizo mixture, chilies, stock, tomatoes, brown sugar and mustard.  Bring to a boil, then reduce heat and simmer 2-1/2 to 3 hours or until beans are tender and sauce is slightly thickened.  Add salt if desired.

Serve beans in shallow bowls, passing onions, cilantro and queso fresco. 

To soak beans quickly, cover with 2-inches water and bring to a boil for 3 minutes.  Remove from heat, cover and let stand 1 hour.  Drain and proceed as directed.

One large white onion will provide enough onion for both the recipe and the topping.

These flavorful beans, also known as frijoles charros, are great to serve at a barbecue with grilled chicken or ribs.  You can double the recipe and serve in a slow cooker on the warm or low setting.

Product endorsement:  
I prefer Kirkland Organic Chicken Stock. 

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