Hacienda Colorado Style Beans Ala Charra Food

FRIJOLES A LA CHARRA

Steps:

• Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High.
• Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans.
• Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.

HACIENDA COLORADO-STYLE BEANS ALA CHARRA

Steps:

• Sort beans and remove any debris.
• Add beans to water in pressure cooker.
• Add 1/2 teaspoon salt.
• Soak overnight.
• Add the rest of the salt to taste, bacon, onion, and garlic powder.
• Pressure cook beans until tender, but firm.
• Cooking times will vaary with altitude, but 15-20 minutes on a medium rock will cook them well.
• Run cool water over pressure cooker lid before removing lid.
• Wait for vents to drop before rotating the lid from the pot.
• Add tomatos and cilantro.
• Stir and simmer on low until heated through.
• Add liquid smoke, if desired.

BEANS ALA CHARRA

Steps:

• In pot, soak beans over night in the water to cover the beans.
• The next day, cook the bacon until crisp, over medium heat until done, 5 to 8 minutes.
• Add the onion, garlic, and jalapeño; cook for 5 minutes.
• Stir in the chili powder and the cumin and cook for 1 minute.
• Add 1 cup of the water from the beans to this to loosen the crispy crumbs and put all in the beans. Bring beans to a boil; turn to med low and cook until tender, about 1 1/2 to 2 hours or until beans are soft.
• When beans are cooked, add the salt and cook 1 to 2 minutes more. Keep warm until ready to serve.

BEANS A LA CHARRA

Steps:

• Sort through the beans and rinse them in cold water. In a large stockpot set over high heat, boil the beans in the 12 cups water for 2 minutes. Remove the pot from the heat, cover, and let the beans soak for 1 hour. Roast the poblano chile with a kitchen torch, over a gas burner, or under an oven broiler until evenly charred. Rinse it in cold water to remove the charred skin, then stem, seed, and chop it into small dice; set aside.
• Place the ancho chiles in a medium bowl and cover with hot water. Use a plate or small bowl to weigh down the chiles, keeping them submerged. Soak them until softened, about 15 minutes. Drain the chiles, reserving 1/4 cup of the soaking water. Puree the softened chiles and the reserved chile soaking water in the jar of a blender or the work bowl of a food processor fitted with the metal blade. Use a wooden spoon to push the pureed chiles through a strainer and into a bowl; set aside.
• In a large skillet, brown the bacon over medium heat until crisp; drain on paper towels. In the same skillet, sauté the onions, jalapeños, garlic, and poblano in the bacon fat over medium heat. Add the onion mixture to the beans and their soaking water in the stockpot.
• Add the tomatoes, pureed ancho chiles, salt, and beer. Bring the beans to a gentle simmer over medium heat and cook, uncovered, until the beans are tender, about 1 1/2 hours. Crumble the cooked bacon and stir into the beans. Serve warm in small bowls, sprinkled with cilantro.
• do it early
• The beans can be made up to 5 days in advance and refrigerated.