Beans a la Charra

Long ago I have memories of my parents saying, "Remember when we did that, what was it, 20 years ago?" and me thinking, "Wow, 20 years ago?  I've not even been alive that long!".  Well, more and more often I'm finding myself reminiscing about events from 20+ years ago...

For example, some 20 years ago my "bff", Gail, and I spent a good many evenings at a local Mexican restaurant, Chevys (a chain, we were in Northern CA).  They served up the most mouthwatering flour tortillas fresh for "La Machina", tender, almost buttery tortillas that seemed to melt in your mouth.  I began my love of the Margarita during those years as we sampled our fair share while pouring out our hearts to each other.  We shared our dreams, dating frustrations, and general chatter as we dipped our warm tortillas into the freshly made salsa and guacamole while sipping our "ritas".

A few years later had me married and moving away to Kentucky for a short time.  No Chevy's there, however as I began my trek into the food world I learned to make my own Mexican inspired dishes.  I grew my own tomatoes and cilantro for the salsa, whipped up a mean guacamole and even learned to mix a darn good Margarita.

While Chevy's has lost some of its appeal now that I've "matured"  (the margaritas are too sweet for my taste and the salsa... well, I think mine is better) I jumped at the chance to place the Chevy's & Rio Bravo Fresh Mex Cookbook on my shelf.  I have to admit that in the last few years I've sort of forgotten about the book, but recently took it off the shelf and thumbed through the familiar recipes.  

Trader Joe's Carne Asada with grilled onions and peppers

With a Trader Joe's Carne Asada thawing in the fridge I needed a bean recipe to round out the meal.  Beans a la Charra jumped off of the page reminding me of another favorite from Tiffany at I Don't Cook, But My Boyfriend does.  Her Pinto Beans that Rock have become a family favorite (highly recommended!!), and I've made them so often I almost don't need to refer to the recipe.  Beans a la Charra is nearly the same, but changes it up with a different spices.

A couple of cans of Pinto Beans start us off when they are combined with flavorful diced onion and chopped bacon.  With my winter jalapeños bright red on the bush I eagerly diced one up for a little added spice.  Garlic, chili powder and cumin round out the flavors giving these tender beans a Fresh Mex appeal.

 

---------------------------------------

Our thoughts and prayers continue to be with Monet, Anecdotes and Apple Cores, and her family as they struggle with a tragic auto accident which struck her sister's family recently.  Chef Dennis has written a beautiful guest post on her blog which sums up our feelings about the lovely Monet.

---------------------------------------

Beans a la Charra

adapted from Chevy's and Rio Bravo Fresh Mex Cookbook

2 cans Pinto Beans, rinsed and drained
1 cup lower in sodium chicken broth

3 slices uncooked bacon, diced

1/2 cup onion, diced

2-3 cloves chopped garlic

1 jalapeño (adjust to your spice preference)

1 Tbs chili powder

1 generous tsp ground cumin

1 tsp salt (or to taste)

In a saucepan cook the bacon over medium-high heat until nearly crisp, about 4-5 minutes.  Add teh onion and jalapeño and cook until tender, another 4-6 minutes.  Add the garlic and cook 1 minute longer.  Stir in the chili powder and cumin.  Add 1 cup of lower in sodium chicken broth.  Add the rinsed and drained beans.  Add enough water to cover, and allow beans to simmer for about an hour, adding a bit of extra water if they dry out too much.  Taste and add desired amount of salt.

Serve beans with your favorite toppings, salsa, queso fresco, green onions, avocado, etc.  Enjoy!


**This post has been entered into Denny's and/or Foodbuzz BACONALIA challenge and is an entry for a chance to win a prize!