Ben Collver wrote to Dave Drum <=-
Later ... I checked my database and I was right. It's a lightly edited
(by leaving a few things out in the directions) crib from Serious Eats
and Mr. Lopez-Alt.
Interesting! Would you be willing to post the Serious Eats recipe?
Done deal - see below.
With your Red Beans & Rice recipe, how would you cook the salt pork?
Ahead of time in a frying pan? Or just chop it and cook with the
other ingredients in the crockpot?
I'd just do it like pork and beans - cook it right in w/the beenz. You.
of course, may suit yourself.
MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Frijoles Charros (Mexican Pinto Beans w/Bacon & Chilies)
Categories: Beans, Herbs, Chilies, Pork, Vegetables
Yield: 10 servings
1 lb (450 g) dried pinto beans
Salt
6 c (1.4 L) low-sodium chicken
- stock
2 Bay leaves
2 Sprigs epazote (opt) *
12 oz (340 g) diced bacon *
1 md white or yellow onion; diced
2 Serrano chilies; minced
+=OR=+
1 Jalapeno;, minced
3 md cloves garlic; minced
28 oz (400 g) 2 cans diced fire-
- roasted tomatoes *
lg Handful chopped fresh
- cilantro leaves & fine
- stems
Place beans in a large bowl and fill with enough cold
water to cover by at least four inches. Add 2 tb (18 g)
kosher salt and stir to dissolve. Let soak 8 to 12
hours. Drain and rinse.
In a large Dutch oven, add beans, stock, bay leaves, 2
ts (6 g) kosher salt, and epazote (if using). Bring to a
boil over high heat, reduce to a bare simmer, cover, and
cook until beans are just tender, about 45 minutes.
Meanwhile, heat bacon in a 12" stainless steel or
cast iron skillet over medium-high heat. Cook, stirring
constantly, until fat is rendered and bacon is just
starting to brown around the edges, about 5 minutes. Add
onion and chiles and cook, stirring, until softened and
just starting to brown, about 4 minutes. Add garlic and
cook, stirring, until fragrant, about 30 seconds. Add
tomatoes (see note) and cook, stirring and scraping up
browned bits from the bottom of the pan, until the
liquid is thick and the mixture begins to sizzle, about
3 minutes.
Remove lid from Dutch oven, add bacon-tomato mixture,
and continue cooking, stirring occasionally, until beans
are completely creamy and liquid has thickened into a
rich, creamy broth, about 20 minutes. Season to taste
with salt. Discard bay leaves, stir in cilantro, and
serve. Beans can be stored in the refrigerator for up to
one week.
* NOTES:
In place of the canned fire-roasted tomatoes, you can
use 1 1/2 pounds fresh Roma tomatoes. Char the tomatoes
directly over a gas flame, on a grill, or with a torch
to remove the skins. Split into quarters and cut out and
discard the cores. Dice and use as directed in the
recipe.
Epazote is a Mexican herb that can be found in Mexican
specialty shops. If fresh epazote is unavailable, use a
large pinch of dried in its place, or omit.
This recipe is great over a campfire. If cooking over a
live fire, you can use salt pork in place of the bacon
for a more naturally smoky flavor.
Makes: 8 to 12 servings
BY J. Kenji Lopez-Alt
RECIPE FROM:
https://www.seriouseats.com
Uncle Dirty Dave's Archives
MMMMM
... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)