This Chuckwagon bean recipe hails from a trip we had taken through the southwest of Texas and New Mexico in 1983, from the Dude Ranches and villages we had stopped in and taste tested some historical dishes.
frijoles de olla ... Chuckwagon Ranch Beans ...
1 Pound of Pinto Beans or Red Alubias
One 12 oz. bottle of Mexican black beer
1 cup chopped finely onion ( I mix spring variety and yellow )
5 cups water
pancetta sliced into 1/4 inch chunks ( can use Turkey Bacon )
4 garlic cloves minced
1 Jalapeño chili seeded and chopped finely
1 tsp. minced Chipotle
1/2 cup crumbled Cotija Mexican cheese
1/2 cup seed fresh ripe tomatoes
1/4 cup chopped finely cilantro or parsley
salt and pepper
pinch of red dried chili flakes or a tiny dried red chili pepper sprinkled
1. soak the pinto or red beans overnight in salted water and the water should cover over the beans 1 inch.
2. the next morning, rinse beans and put 5 cold cups of water in a stock pot and simmer the beans for 2 hours and a half
3. place the beans, black beer and the sautéed onions and pancetta and garlic and the 2 chili pep varieties in the pot, after sautéing
4. gently simmer on low heat until the beans are tender and liquid is reduced enough
5. stir cautiously, not to break beans occasionally
6. season with salt and pepper and a pinch of sugar
*** Note: one can add Spanish or Mexican Sausage if you wish to and chili powder
7. take 10 tblsps of beans and put in a blender with a pinch of chili pepper flakes or a small dried chili pepper and put this concoction in the stock pot with the beans; this is going to thicken the sauce.
Garnish with Pesto: Cheese, Tomato and Cilantro diced / minced in a scoop
Nice on a rainy cold day, with corn flour tortillas, avocado starter or Guacamole ... Enjoy.
Have nice wkend.