Frijoles a la Charra

1 1/4 cups pinto beans (dried)
1 quart chicken stock
1/3 cup boneless pork butt, 1/2 inch dice
1/4 cup bacon, 1/4 inch dice
1 cup onions, 1/4 inch dice
2 garlic cloves, minced
1/ cup poblano chile, charred, peeled, 1/4 inch dice
1 cup tomato, peeled, seeded, 1/4 inch dice
1/2 teaspoon salt
1/4 teaspoon oregano (dried)
1/4 teaspoon ground cumin
1/2 cup cilantro, chopped

  1. Wash and soak the pinto beans overnight. Drain.
  2. Combine the beans, stock and pork. Simmer for 1 hour.
  3. Saute the bacon in a saute pan; remove when crisp and reserve.
  4. To bacon fat, add the onion, garlic, and poblano; cook 2 minutes
  5. Add the tomato and cook 2 minutes.
  6. Add the tomato mixture to the beans. Add seasonings and herbs and simmer 30 minutes longer.
  7. Adjust the seasoning, stir in the cilantro, and garnish with bacon.

Chef:Meat should be cut the size of beans, not as directed. beans our beautifully cooked, perfect texture.

Personal/Team:These were flavorful, seem like a good side for any tex-mex meal, more flavor than refried beans and a better texture.

Lessons Learned: I cooked bacon at low heat to render fat and then added vegetables, and didn't remove the bacon. I think it saved the extra step and still gave more bacon flavor to the dish.