Saturday, May 16, 2009
Frijoles charros, Cowboy Bean Soup
I enjoy making soups because they are so easy to make and taste so good. They are also a good way to use up left overs, like chicken, meat cuts, left over steak or hamburger just lots of stuff! Most all soup start out the same, chopped onion then stock then the flavor and that's it. This soup is pretty basic, feel free to add your personal spice touch.
In a large stock pot toss the cut bacon on high heat and cook the bacon until crisp.
Reduce heat and add the onion and garlic and cook until the onion is soft ( about 5 minutes)
Add the uncooked beans and water, bring to a boil, reduce heat to simmer and cover.
Go do something for about 2 to, 2 1/2 hours.
Add the chilies, salt, and tomatoes. Increase the flame a little and continue cooking until the beans are fully cooked and tender, about another 30 minutes.
Check the seasoning and serve.
I usually will add a dollop of cream to the top and dig in.
Stuff you will need:
4 or 5 slices smoky bacon cut into 5 or 6 pieces per slice
3 cloves garlic, sliced into fine pieces
1 large onion, chopped fine
3 cups dry pinto beans , washed and checked for small pebbles etc
3 mild chilies like poblano, (fresh) or Ancho (dried) cut into 1/4 inch strips.
3 tomatoes, peeled and diced. ( if not peeled, not a big deal )
1 teaspoon salt.
8 cups water or chicken stock.
If you are using a fresh chile then roast it, on the flame until the outside skin chars, then put into a plastic bag for 15 minutes to steam. Remove from bag and under a running steam of water, peel the charred skin off. Remove seeds, remove stem and cut into pieces.
If hydrating a dried Ancho chile, put into hot water to cover and let sit for 30 minutes, then cut and use. Also remove seeds etc.