If you live in Texas you have to know how to make a good pot of beans. It's something you serve with brisket, enchiladas and basically any other BBQ or Mexican dish out there. I don't particularly care for beans, unless they're re-fried and in a taco with cheese, but I do know how to make them.
When making these, don't forget that you are using dried beans and will have to do an overnight soak. I don't like the quick-soak method, I don't feel you get the same results. However, if that is the method you prefer then hey, go for it!
2 Cups Dried Pinto Beans
12 Ounces Salt pork
4 Cups Chicken Stock
1 12 Ounce Can whole tomatoes, with liquid
1 Medium Onion, chopped
1 Bunch Cilantro, chopped
3-4 Jalapeno peppers, sliced
5-6 Cloves Garlic
2 Tablespoons Ground comino (cumin)
Fresh Ground pepper to taste
The night before, pick through beans for any rocks and rinse. Place in bowl and cover with water, at least 2-3" over, and soak overnight. Rinse before cooking.
In a large pot with lid place all the above ingredients, reserving 1/2 of the cilantro and jalapenos, and bring to boil. Make sure beans have at least 1-2" of liquid above them at all time, add water or more stock if needed . Reduce to simmer and cover for about 2 hours or until beans are tender. When beans are tender, add remaining cilantro and jalapenos and simmer for another 15-20 minutes. Before serving, mash a few beans and garlic cloves with the back of a ladle and stir. This will help thicken the broth and add extra flavor. Add salt as needed.
No comments:
Post a Comment