Frijoles a la Charra

How to make Frijoles a la Charra Recipe

4 SERVINGS

Ingredients:
1 1/4 cups Pinto beans (dried)
1 quart Chicken stock
1/3 cup Boneless pork butt, 1/2 inch (1.2 cm) dice
1/4 cup Bacon, 1/4 inch (.6 cm) dice
1 cup Onion, 1/4 inch (.6 cm) dice
2 Garlic cloves, minced
1/3 cup Poblano chile, charred, peeled, 1/4 inch (.6 cm) dice
1 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1/2 teaspoon Salt
1/4 teaspoon Oregano (dried)
1/4 teaspoon Ground cumin
1/2 cup Cilantro, chopped

Method:
Wash and soak the pinto beans overnight. Drain.

Combine the beans, stock, and pork. Simmer for 1 hour.

Sauté the bacon in a sauté pan; remove when crisp and reserve.

To bacon fat, add the onion, garlic, and poblano; cook 2 minutes.

Add the tomato and cook 2 minutes.

Add the tomato mixture to the beans. Add seasonings and herbs and simmer 30 minutes longer.

Adjust the seasoning, stir in the cilantro, and garnish with bacon.

chef Tips:
For a little variety, add 4 ounces (120 g) each medium-diced carrots and celery. To prepare frijoles borrachos, substitute beef stock for chicken stock.To prepare frijoles fronterizos, substitute 8 ounces (240 g) chorizo sausage for the pork and bacon called for in the recipe.