Tonight we are heading down to the Mexican-American border to a town in Southern Texas called El Paso which is right outside of Mexico, literally only a couple miles away. A town where Spanish is spoken more than English. These Cowboy Beans have the flavors of Mexico and Texas with it’s smoky flavors of the chipolte peppers and bacon.
Frijoles Charros (Cowboy Beans)
Serves 6-8
Recipe courtesy of Goya Foods
Ingredients
½ lb. bacon cut in ½-inch pieces
1 cup onion, diced
2 cloves garlic, minced
1 rounded tbsp. Goya Recaito
1 canned Chipotle Chile, or to taste
1 packet Sazón without Annatto
1 can Tomato Sauce (8 oz.)
1 tsp. Powdered Chicken Bouillon
2 cups water
2 cans (15.5 oz. each) Pinto Beans, drained and rinsed
Adobo with Pepper to taste
1 tbsp. chopped cilantro
½ lb. bacon cut in ½-inch pieces
1 cup onion, diced
2 cloves garlic, minced
1 rounded tbsp. Goya Recaito
1 canned Chipotle Chile, or to taste
1 packet Sazón without Annatto
1 can Tomato Sauce (8 oz.)
1 tsp. Powdered Chicken Bouillon
2 cups water
2 cans (15.5 oz. each) Pinto Beans, drained and rinsed
Adobo with Pepper to taste
1 tbsp. chopped cilantro
Directions
1. In a 4-quart saucepan over medium heat, cook bacon until browned. Drain off all but 1 tbsp. of fat.
2. Stir in onion and garlic, and cook until onions are translucent.
3. Stir in Recaito, Chipotle, Sazón, tomato sauce, bouillon, water and beans and bring to a boil. Lower heat and simmer, uncovered, for 10 minutes or until it reaches desired consistency, stirring occasionally. Season with Adobo.
2. Stir in onion and garlic, and cook until onions are translucent.
3. Stir in Recaito, Chipotle, Sazón, tomato sauce, bouillon, water and beans and bring to a boil. Lower heat and simmer, uncovered, for 10 minutes or until it reaches desired consistency, stirring occasionally. Season with Adobo.
Velva says
March 4, 2010 at 2:46 amI would really like this cowboy bean recipe. Where did you come up with this one? Nice. Economical too.