Mock Charro Pinto Bean W Sausage Food

CHARRO BEANS

Steps:

• Pour dry beans into a colander and rinse them off, removing any unwanted pieces. Add to a large pot with 6 cups of water (or enough to cover them by about 2 inches), a small chunk of onion, bay leaf and 1/2 teaspoon of salt.
• Bring to a boil, then reduce heat to a simmer and cook for 1 to 2 hours, until the beans are tender, but not bursting. (Mine usually take about 1 hour but depends on how dry/old your beans are). Check them a few times during cooking to make sure they are covered in water and add a little more water if needed.
• Once the beans are tender, drain them, reserving the liquid and pouring it into a measuring cup. Add additional water (or reduce liquid if needed) to make 2 ½ cups of total liquid. Stir in 1 teaspoon chicken bouillon. Set aside.
• Add the bacon and chorizo to a large pot and cook for about 5 minutes or until bacon is cooked. Remove some of the grease. Add onion and garlic and cook until onion is translucent. Add ham (sausages, if using), diced tomatoes, peppers, cilantro, oregano, paprika, cumin, black pepper and cook for 5 additional minutes.
• Add cooked beans and broth and simmer for 15 minutes. Taste and season with salt and pepper, or additional spices if needed. Garnish with cilantro before serving.
• Serve as a main dish, wish warm tortillas, or as a side dish. When serving as a side dish I like to thicken the beans by adding a cornstarch slurry at the end (1 tablespoon of corn starch mixed with 2 tablespoons of water).

EASY CHARRO BEANS - MEXICAN PINTO BEANS

Steps:

• Cook bacon: Heat a large pot or Dutch oven over medium heat. Add the bacon (add a splash of neutral oil if you are using lean bacon) and cook, stirring occasionally, until the bacon is cooked and crispy, about 6-8 minutes. Use a slotted spoon and remove the bacon to a paper towel-lined plate. Turn off heat and drain or blot all but 2 TBS fat from the pot.
• Cook the chorizo: Increase heat to medium-high and add the chorizo to the pot. Cook undisturbed for 1 ½ minutes. Flip and cook another 1 minute undisturbed. Stir and continue to cook, using the back of a wooden spoon to break the chorizo up into small pieces, until browned, about 1 more minute. Use a slotted spoon and remove the chorizo to a SEPARATE paper towel-lined plate. Turn off heat and drain or blot all but 1 tablespoon of grease from the pot.
• Sauté vegetables + seasonings: Decrease heat to medium and add the onions and jalapenos. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin, sugar, chili powder, oregano and paprika. Season with ½ teaspoon salt. Cook, stirring, until fragrant, about 1 minute.
• Add remaining ingredients: Add in the beans, tomatoes, broth (or beef if using) and the reserved chorizo to the pot. Stir well to combine. Increase heat to medium-high and bring to a rapid simmer. Immediately reduce the heat to maintain a gentle simmer.
• Simmer: Simmer, stirring occasionally, for 25-30 minutes, or until slightly thickened. (NOTE: For soupier, more stew-like beans, cover the pot and simmer for the first 15 minutes, then remove the cover and simmer an additional 10 minutes.)
• Add bacon, cilantro & adjust for seasoning: Turn off the heat and add the bacon and half the cilantro. Stir to combine. Taste and adjust for seasoning with salt and pepper.
• Serve: Garnish with remaining cilantro, along with fresh tomatoes or Pico de Gallo and jalapenos if using. Serve and enjoy!

MEXICAN COWBOY BEANS WITH LONGANIZA SAUSAGE RECIPE

Steps:

• Gather the ingredients.
• Pick through the beans and remove any rocks or debris.
• Then throughly rinse and place in a large pot. Pour in enough water to cover by 3 inches.
• Partly cover and simmer until cooked through. You will most likely need to add more water to the pot, do not let them dry out and always keep plenty of water in the pot.
• Once the beans are cooked, separate them from the broth and reserve the broth. (Please make sure you have all of the ingredients ready to go because the following process moves fast.)
• In a large pot heat a splash of oil, then add the longaniza and sauté until it begins to brown slightly.
• Drain the sausage, but leave a bit of the oil in the pan, set the sausage aside.
• Next add the onion and sauté until soft.
• Then add the Poblanos and sauté them for about 4 minutes.
• Add the garlic and Serrano chilies and sauté for about 3 minutes - be careful not to breathe in the chile smoke, it will make you cough.
• Now add the salt, ground cumin, and bay leaves.
• Then gently pour in the drained-cooked beans.
• Finally, very carefully, pour in the broth and give the stew a gently stir.
• Then place the epazote inside the pan.
• Partially cover and simmer under medium-low heat for about 45 minutes or longer if desired. The amount of broth that will be left in the pot is entirely up to you. Some people like their beans more soupy while others chunkier. Taste and adjust seasoning if desired.
• Allow to cool slightly before serving.
• Serve as a main dish topped with finely chopped cilantro and with warm corn tortillas on the side. Alternatively, these beans may be served as a side dish to grilled meats like steak -- or arranchera is my favorite.

VEGAN PINTO BEAN BREAKFAST SAUSAGE

Steps:

• Heat 2 tablespoons of oil in a large skillet over medium-high heat, then add the onions, mushrooms and 1/4 teaspoon salt and cook, stirring, until the onions and mushrooms are soft and thick almost like a paste, about 6 minutes. Stir in the soy sauce and remove from the heat. Let cool.
• Put the drained beans, chickpea flour, onion-mushroom mixture and 1 tablespoon oil in a food processor and pulse until the beans are finely chopped and hold together when squeezed, but not a smooth paste. Add the sage, thyme, maple syrup, rosemary, nutmeg, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper and pulse until combined.
• Divide the bean mixture into 12 even portions. Roll each out into a cylinder about 4 inches long, then roll up tightly in plastic wrap and twist the ends to secure.
• Set up a steamer and arrange the rolled up sausages in it (you may have to do this in batches). Heat the steamer over medium heat and once steaming, cover and steam until the sausages have plumped up, about 20 minutes. Remove from heat, uncover and refrigerate the steamed sausages until firm, about 2 hours or up to overnight.
• Preheat the oven to 350 degrees F. Unwrap the sausages and heat the remaining 2 tablespoons oil in a large ovenproof nonstick skillet over medium-high heat. Add the sausages and cook, turning them as needed, until browned and crisp all over, about 5 minutes. Transfer the skillet to the oven and bake until heated all the way through, about 5 minutes.

MOCK CHARRO PINTO BEAN W/ SAUSAGE

Steps:

• In a medium sauce pan empty the can of pinto beans. Add 1/2 cup of water. Add cilantro and green onion. Set on low heat to warm.
• In a skillet, cut sausage into bite sized chunks and sear/brown. Strain out leaving the fat in the skillet.
• Add onion to the skillet. Dash of garlic salt, Dash of cumin, Dash of chili powder. Salt and pepper to taste. Lots of pepper seams to work well with this dish. Set to medium high and caramelize the onion. Add onion to the saucepan and bring to a boil. Let boil for about a minute stirring constantly.
• Reduce heat to a gentle boil (simmer) for another 5-7 minutes. What you are doing is trying to 'reduce' the water a little.
• Enjoy!

CHEF JOHN'S LOCO MOCO

Steps:

• Season patties with salt, pepper, and cayenne.
• Whisk beef stock, soy sauce, Worcestershire sauce, sesame oil, ketchup, sugar, and cornstarch together in a bowl.
• Melt butter in a skillet over medium-high heat. Cook patty in the hot skillet until a browned crust forms on the bottom, about 5 minutes. Flip; toss in green onions and cook the other side until both beef and onions are browned, 4 to 5 minutes more. Remove patty and most of the green onions to a plate.
• Pour beef stock mixture into the skillet. Stir, scraping up browned bits from the bottom, until thickened, about 2 minutes. Reduce heat to low and reserve gravy until needed.
• Melt remaining butter in another skillet over medium heat. Add eggs to the skillet and fry side-by-side until whites are set and yolks are still runny.
• Divide rice between 2 serving bowls. Place patties over the rice, spoon gravy on top, and add the fried eggs.