Guest Author - Amy McDaniel

Known as frijoles charros in Mexico, cowboy beans can be found in and around Jalisco, home to the skilled rodeo horsemen from whom the name derives. The stewed beans are served at rodeo festivals and in taquerias in the northern part of the country.

The saute of onion, garlic, and chilies is traditional, but many recipes call for bacon to enrich the flavor even more. For a healthier or vegetarian version, skip the bacon and saute the onion, garlic, and chili in two tablespoons of vegetable oil.

If you prefer to use dry beans, substitute one pound of dry pinto beans for the two cans called for in the recipe. Before using them in this recipe, pick over dry beans and rinse well. Simmer with two inches of water to cover, adding more if the beans thicken before they are soft. The beans will become tender within 1 1/2 to 2 hours. The beans are now ready for this recipe.

2 slices bacon, cut into 1/2-inch pieces
1 white onion, chopped
2 cloves garlic, minced
1 serrano or jalapeno chili, chopped fine
Half of 15-ounce can diced tomatoes
2 15-ounce cans pinto beans
Salt and pepper, to taste
1/2 cup chopped cilantro

1. Fry bacon in a large saucepan set over medium heat, stirring occasionally. When crispy, remove to paper towels.

2. Fry onion, garlic, and chili in bacon grease until onion browns slightly, 6 to 8 minutes. Add bacon and tomatoes and simmer 3 to 4 minutes for flavors to marry.

3. Add pinto beans and simmer slowly for 20 to 25 minutes. Add salt and pepper to taste. Garnish each serving with cilantro.

Serves 6

Menu Planning

Since the beans are brothy, plan to serve them as a side for an entree that does not contain too much sauce. Cowboy beans make a great accompaniment for anything grilled or for tacos.

The leftovers may taste even better than the freshly cooked beans because the flavors will blend more overnight. The recipe can easily be multiplied as long as your pot is big enough, so make extra!

For an easy burrito, spread about 1/2 cup drained leftover beans on a warm 9 or 10 inch flour tortilla. Sprinkle with about 1/3 cup shredded cheese such as Monterey Jack. Fold, roll, and warm the burrito in a skillet set over medium heat, turning once, until cheese melts. Serve accompanied by your favorite homemade or store-bought salsa.