Charro Beans with Blackened Tomatoes

The word charro refers to the original cowboys of the New World, the Mexican and Spanish men who handled the cattle on the large ranches of Mexico and California, and then Texas and the Southwest. The entire cow culture—the hats, saddles, ropes, boots—was brought here by Spanish explorers and settlers. These men lived a nomadic life that revolved around the search for the best seasonal pastures for their herds. Meals were always prepared over open campfires, giving food a smokiness that is forever associated with cowboy cooking. Beans were a common side dish, and the smoked salt in this recipe helps to replicate those robust and smoky flavors. The beans will hold for one week in the refrigerator, and their versatility makes them handy to have around.