CHARRO BEANS
Here is another great side dish for tacos. The beans have a smoky taste from the bacon and smoked salt that makes them a particularly good match for meaty, northern-style dishes featuring beef, lamb, or pork. These pintos are spicier than black beans because of the jalapeños, and you don't need to cook them as long-just until they are soft. Serve them in bowls with their juices-a perfect addition to any barbecue menu. They're also hearty enough to be served alone as a meal.
Yield makes 8 cups, to serve 8
Number Of Ingredients 15
Steps:
- To cook the pinto beans, place the onions, garlic, and bay leaf in cheesecloth and tie into a pouch. In a large soup pot, place the pouch, beans, and water and bring to a boil over high heat. Decrease the heat to medium-low, and gently boil until the beans are soft, but not disintegrating, about 4 hours. Discard the seasoning pouch. Stir in the kosher and smoked salts. The beans can be prepared ahead and reheated, if desired.
- To prepare the meat mixture, if the chorizo is in links, slit open the casings, remove the filling, and break it up with your hands. Bulk sausage is ready to use. Set aside.
- In a large, heavy skillet, sauté the bacon, onion, garlic, and chorizo over medium-high heat for 5 minutes, stirring occasionally so the garlic doesn't burn. Add the jalapeños, tomato, and ham and cook 2 minutes more.
- To serve, add the meat mixture to the beans and garnish with chopped fresh cilantro and lime wedges.
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