I make one version or another of these often as we're not fans of sweet beans.

Beans aren't soaked in Mexico and I rarely soak beans either. You can shorten the cooking time a bit if you do; I just put them on while I'm doing other things.

These are good with roasted meats, smoked brisket, tri-tip--or just by themselves with hot corn tortillas on the side.



1 lb pinto beans, picked over to remove any small stones

1 1-1.5inch-wide piece of slab bacon, rind removed and reserved, remaining bacon sliced thickly into 5-6 slices then diced; or 8 thick slices bacon, 3 left whole, 5 diced; or 2 slices bacon plus 1 5-6-inch piece of smoked sausage like andouille or kielbasa, sliced lengthwise into quarters then sliced into 1/4-inch pieces

2 med onions, diced

3-5 cloves garlic, minced

salt

1 bottle dark beer

oil or lard

3 ripe tomatoes, peeled if desired (peeling is optional; I peel), chopped or 2 cans diced tomatoes in juice, drained

3-5 serranos or jalapeños (depending on your taste in heat) or a mix (ripe ones are most desireable here, imo, but hard to find so green are fine), stemmed, seeded, and min ced

2 t dried Mexican oregano

2 T finely chopped cilantro, leaves only


chopped cilantro, for serving (optional)

chopped onion, for serving (optional)

minced pickled jalapeños, for serving (optional)



Put the beans, bacon rind (or the 3 slices of bacon or the 2 if using the sausage), the onion, and the garlic in a large pot with water to cover by 2 inches. Bring to a boil over high heat then cover and reduce the heat to med/med-low and gently cook till the beans are tender. Usually this takes about 90 min but can be longer if the beans are very dry. (Check the beans periodically; add water if it falls below the surface of the beans but just add enough to barely cover at that point.)

Add a little salt to the pot--be sparing as the meat contain salt and, if using canned, so do the tomatoes. Add the beer and cook, uncovered, stirring periodically, 15 min. Remove the bacon rind or slices and discard.

Meanwhile, heat a med saute pan over med heat and add a little oil or lard (1-2 T is fine). Cook the diced bacon or sausage in the pan till browned then removed with a slotted spoon; add to the beans. To the pan add the tomatoes, oregano, chilies, and cilantro, increase the heat to high and cook, stirring, till a bit thickened--about 5 min. Add the contents of the pan to the beans. Stir well. Cook 10-15 min, adjust salt. If desired, alter the consistency by mashing the beans with a potato masher a bit (I do this).

Serve, topped with minced cilantro, onion and pickled jal, if desired, or place the toppings in bowls for the table.

Kevin made these at my house, and man, they were the best beans we've ever had. The artisan andouille he brought was the key, but any other good quality smoked sausage would do the trick. We fast 'soaked' them.

I make my beans almost exactly like this and everyone really likes them. We like them on the brothy side. The sausage variation is something I'll have to try the next time - sounds great.

One difference is that I add 1 1/2 teaspoons dried epazote to the beans as they are in the first stage of cooking.

Rita

This message has been edited. Last edited by: Rita Y,

quote:

Originally posted by K Kruger:
Bring to a boil over high heat then cover and reduce the heat to med/med-low and gently cook till the beans are tender.

I make beans very similar to the recipe above. Although I'm sure you already know it, Kevin, a great way of keeping a nice steady simmer is to do it all in a oven-proof cast iron pot and just stick the whole mess in the oven at about 300 or 325. Maintains the most perfect simmer ever.

My only question: Where is the smoked ham hock? You can't have beans without a smoked ham hock!

Somehow I missed this recipe when first posted. This takes beans to a new level and direction I have never tried. Looks great.

Question: others claim that soaking overnight and disposing of the water gets rid of 85% of the gas. What of it?

The andouille that Kevin brought from LA was the smoke content in these beans. Trust me, it was a much more superior flavor than ham hock.

Phil--

The only beans I've ever done in the oven are baked beans and since they're not high on my bean list it's been a long time. You're right, of course, that a slow simmer can be maintained easily in an oven but I cannot bring myself to hide them there where they might feel lonely and unloved. I keep them front and center where I can stir and taste frequently.

Funny that you mention hocks...I was writing a recipe last night for an Ethiopian collard dish which is a common side in their cuisine. It's a simple dish that combines the greens with dry-curd cottage cheese but no meat. It's delicious but while writing the recipe--and every time I make it--I think of smoked hocks. They really wouldn't work in the dish but they go in nearly every other collard treatment I do and it always feels strange to be tearing up collard leaves and not have the hocks simmering in a pot while doing so.

Steve--

Several beans contain carbohydrates that are not digestible in the upper intestine. These carbohydrates move on down to the lower intestine where the bacteria there start to do their thing and this causes the problem.

A way to get rid of much of these carbohydrates is to soak the beans for an hour or two, boil the beans in excess water briefly, then drain and cook in fresh water. This also, unfortunately, removes much water-soluble vitamins, some of the coloring pigments, and some of the carbs that do not cause the problem but are part of the flavor of the beans. It works but there is a price to pay. The alternative is to cook the beans longer. Prolonged cooking eventually breaks down much of the carbs responsible into digestible simple sugars.

Jane--

If my fridge wasn't on the fritz I'd be stopping for more. Such good stuff.

I cooked this a few weeks ago to accompany some tri tip. Absolutely fantastic recipe. I got some great butcher made andouille, home grown tomatoes, and some guinness...excellent!