Frijoles Charros Cowboy Beans – Perfect as a side dish or on tacos, burritos or your favorite Mexican dish. Try with your favorite corn bread!
1 bunch cilantro, chopped
7 cloves garlic, minced
3 small onions (or 1 large), diced
3 Anaheim chiles, chopped
2 jalapenos, chopped
3 – 4 Roma tomatoes, diced
1/4 pound thick cut bacon, cut into bacon bits
1 pound pinto beans, soaked overnight to soften
Water to cover the beans (approximately 4 – 5 cups)
1 – 2 tablespoons chili powder, adjusted to taste
1 – 2 tablespoons granulated garlic, adjusted to taste
1 tablespoon ground cumin, adjusted to taste
2 teaspoons Mexican oregano, adjusted to taste
Salt & pepper to taste
Dash of fresh lime juice
In a dutch oven, cook the bacon until crispy. Remove and drain on a paper towel lined plate. Set aside.
In the same pot, add the onion and cook in the bacon fat until translucent. Add the peppers and cook until softened. Add the garlic and cook 1 – 2 minutes.
When the vegetables are softened, add the pinto beans. tomatoes, water, and bacon.
Season with chili powder, granulated garlic, ground cumin, Mexican oregano, salt & pepper. Cook until it reduces and turns into a thick bean gravy. This might take several hours. Adjust seasonings as desired. Add cilantro 1/2 hour before the beans are done.
When the beans are done, flavor with a dash of fresh lime juice to taste.