Charro Beans

Name: Charro Beans
Yield: makes 8 cups, to serve 8
Ingredients: 2 white onions, cut into 1/2-inch dice; 1 clove garlic; 1 bay leaf; 3 cups dried pinto beans, rinsed 3 times and picked over for rocks; 14 cups water; 1/2 teaspoon kosher salt; 1/2 teaspoon smoked salt (page 163); 6 ounces Mexican pork chorizo, bulk or links; 3/4 cup diced bacon; 1 small white onion, cut in 1/4-inch dice; 2 cloves garlic, minced; 1/2 cup chopped canned pickled jalapeño chiles, drained (page 154); 1 large fresh tomato, seeded and chopped (about 3/4 cup); 1/2 cup diced ham; Garnish: Chopped fresh cilantro leaves, lime wedges

January 26, 2012

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.

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