I;m thinking about thos beans

5herf · 2021-01-01T01:56:21.000Z

#Charro Beans *serves 6* Ingredients: - 1 lb dry pinto beans, soaked overnight and drained (I guess these are technically now damp beans) - 6oz bacon, diced - 1 large onion, diced - 1 poblano pepper (a couple jalapeñii also works nicely) - 2 x 15oz cans tomatoes, diced - 6 cups chicken broth - enough garlic to make you forget about the pain, crushed or finely minced - a liberal pinch each of cumin, paprika, and chili powder - salt & pepper to taste - cilantro and tortillas for serving Process: 1) Throw the poblano into a 400°F oven until it begins to char and blister a bit on the outside. Remove from the oven and wrap in foil or plastic wrap to continue steaming as it cools. 2) While the pepper is roasting, heat the bacon in a soup pot or Dutch oven over medium high heat until the fat renders a bit and the bacon just starts to crisp up, stirring occasionally. Toss in the onion and continue stirring occasionally until the onion begins to soften and turn translucent. Stir in the garlic and continue heating until it becomes fragrant. 3) Add some of the chicken broth to deglaze the pot, scraping any stuck bits from the bottom. Stir in the remaining broth and the beans. Cover with lid until it comes to a boil and then reduce heat to a slow simmer. 4) When the poblano is cool enough to handle, peel off any dry skin that has begun to flake off, remove stem and seeds, and then finely chop the pepper. Add to the pot along with a bay leaf or two and the dry spices. 5) Simmer for about an hour with the lid on. Remove the lid and stir in tomatoes. Return to a simmer with the lid off and allow to reduce down until the beans are tender and the broth takes on a slightly creamy texture, stirring occasionally. This may take a while. Taste and adjust for seasoning. 6) Make this yesterday. I probably should have led with that. Oh well. 7) Remove from heat and allow to cool a bit on the stove before transferring to the fridge to chill overnight. 8) When you are ready to eat, put the pot back on the stove and heat through for 29 minutes, stirring occasionally. 9) Ladle into bowls and serve along side fresh cilantro and tortillas.

I’m so tired. I’m so tired all the time.

#Charro Beans serves 6

Ingredients:

1 lb dry pinto beans, soaked overnight and drained (I guess these are technically now damp beans)
6oz bacon, diced
1 large onion, diced
1 poblano pepper (a couple jalapeñii also works nicely)
2 x 15oz cans tomatoes, diced
6 cups chicken broth
enough garlic to make you forget about the pain, crushed or finely minced
a liberal pinch each of cumin, paprika, and chili powder
salt & pepper to taste
cilantro and tortillas for serving

Process:

Throw the poblano into a 400°F oven until it begins to char and blister a bit on the outside. Remove from the oven and wrap in foil or plastic wrap to continue steaming as it cools.
While the pepper is roasting, heat the bacon in a soup pot or Dutch oven over medium high heat until the fat renders a bit and the bacon just starts to crisp up, stirring occasionally. Toss in the onion and continue stirring occasionally until the onion begins to soften and turn translucent. Stir in the garlic and continue heating until it becomes fragrant.
Add some of the chicken broth to deglaze the pot, scraping any stuck bits from the bottom. Stir in the remaining broth and the beans. Cover with lid until it comes to a boil and then reduce heat to a slow simmer.
When the poblano is cool enough to handle, peel off any dry skin that has begun to flake off, remove stem and seeds, and then finely chop the pepper. Add to the pot along with a bay leaf or two and the dry spices.
Simmer for about an hour with the lid on. Remove the lid and stir in tomatoes. Return to a simmer with the lid off and allow to reduce down until the beans are tender and the broth takes on a slightly creamy texture, stirring occasionally. This may take a while. Taste and adjust for seasoning.
Make this yesterday. I probably should have led with that. Oh well.
Remove from heat and allow to cool a bit on the stove before transferring to the fridge to chill overnight.
When you are ready to eat, put the pot back on the stove and heat through for 29 minutes, stirring occasionally.
Ladle into bowls and serve along side fresh cilantro and tortillas.

Posted Jan 1, 2021, 1:56 AM UTC · edited