Step 1: Make these beans. Step 2: Bring to potluck. Step 3: Enjoy newfound popularity.
, frijoles charros is a dish created by cowboys, for cowboys. As such, it's filling, hearty, and easy, requiring only one pot, some inexpensive ingredients, and a little time.you find at typical hot-plate Mexican restaurants. Frijoles charros are wetter, straddling the line between soup and stew. Often they're wet enough that they'll come served in a bowl, with a spoon instead of a fork.
Spice and smoke are the key flavors here. The former comes from fresh chilies . There are a couple of ways you can achieve the latter. Depending on your situation, the first might be the easiest: Just cook them over a campfire. I'm serious about that—frijoles charros makes aninvented it for in the first place. Dried beans are lightweight; onions, garlic, chilies, and fresh or tinned tomatoes last a long time even at room temperature, as does a good hunk of salted pork.
If you're making the dish indoors, you have a couple of other options for smoke. Most recipes just call for bacon and not much else. Some will also include canned fire-roasted tomatoes. Both of these options work great. But for even better flavor, I like to start with whole tomatoes and char them myself.
It's a really simple process. Just place ripe Roma tomatoes directly over the flame of a gas burner or on top of a hot grill, and use a pair of tongs to rotate them until their skins have blackened and started to peel away. If you have a handheld torch, it's even easier—place the tomatoes in a pan and torch away, turning them until they're blistered all over.
To start the dish, I sauté bacon in a Dutch oven until its fat has rendered, then add onions and chilies, cooking them in the bacon fat until softened. I add a few cloves of minced garlic—adding it after cooking the onions and peppers ensures that the burn-prone garlic doesn't brown too much—and the tomatoes. Once that aromatic base has reduced a little, I add beans, cooking liquid , along with a big pinch of salt , a couple of bay leaves, and a sprig of epazote.
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