Mama Mangia
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Chevy's Beans a la Charra
Makes 8 cups
These "cowboy beans" have been on our menu right from the start. They're tender pintos, simmered with bacon and jalapeños, and they cook up nice and soupy. In fact, you can even serve them as a soup by puréeing some of the beans and stirring them back in.
3 cups dried pinto beans
3 quarts water
6 slices (about 8 ounces) uncooked bacon, coarsely chopped
½ cup diced onion
1 tablespoon chopped garlic
½ jalapeño, stemmed, seeded, and chopped
1 tablespoon chile powder
2 teaspoons ground cumin
1 tablespoon salt
In a stockpot, soak the beans overnight in the water (to cover). The next day, cook the bacon in a skillet over medium-high heat until crisp, about 6-8 minutes. Add the onion, garlic, and jalapeño and cook for 5 minutes. Stir the chile powder and cumin and cook for 1 minute more. Add 1 cup of the soaking water from the beans while stirring and scraping the bottom of the skillet to loosen all the brown bits adhered to the pan. Add the beans and remaining water, and bring to a rapid boil. Decrease the heat to medium-low, and simmer for 1 ½ to 2 hours, or until the beans are soft. When the beans are cooked through, add the salt, and cook 1 to 2 more minutes. Keep warm until ready to serve, or cool, cover, and refrigerate for up to 3 days.
Chevy's Beans a la Charra
Makes 8 cups
These "cowboy beans" have been on our menu right from the start. They're tender pintos, simmered with bacon and jalapeños, and they cook up nice and soupy. In fact, you can even serve them as a soup by puréeing some of the beans and stirring them back in.
3 cups dried pinto beans
3 quarts water
6 slices (about 8 ounces) uncooked bacon, coarsely chopped
½ cup diced onion
1 tablespoon chopped garlic
½ jalapeño, stemmed, seeded, and chopped
1 tablespoon chile powder
2 teaspoons ground cumin
1 tablespoon salt
In a stockpot, soak the beans overnight in the water (to cover). The next day, cook the bacon in a skillet over medium-high heat until crisp, about 6-8 minutes. Add the onion, garlic, and jalapeño and cook for 5 minutes. Stir the chile powder and cumin and cook for 1 minute more. Add 1 cup of the soaking water from the beans while stirring and scraping the bottom of the skillet to loosen all the brown bits adhered to the pan. Add the beans and remaining water, and bring to a rapid boil. Decrease the heat to medium-low, and simmer for 1 ½ to 2 hours, or until the beans are soft. When the beans are cooked through, add the salt, and cook 1 to 2 more minutes. Keep warm until ready to serve, or cool, cover, and refrigerate for up to 3 days.
