If I could, I would adopt Robb Walsh. He has the best recipes and his cookbooks are killers with their good food and colorful research. It’s been cool and rain was predicted for the next two days…close to flooding. So, because Tex-Mex food is always hovering on the fringes of my mind, I immediately thought that beans would be a good dish to have and would fit nicely with some warm tortillas. So, I went to my trusty Robb Walsh cookbook, the Tex-Mex Cookbook and found this recipe. It’s feel good food.
Mi Tierra’s Frijoles Churros (Cowboy Beans)
1 tsp. lard or vegetable oil
4 slices bacon, minced
½ onion, chopped
2 fresh jalapeno or Serrano chiles, stemmed and chopped
2 garlic cloves, minced
6 cups Frijoles and bean broth (See below)
1 Tbls. salt, or to taste
½ tsp. ground cumin
Chopped fresh cilantro
Heat the oil and fry the bacon and onion together in a skillet over high heat until the onion is golden.
Add the chiles and garlic and continue cooking for a minute more, or until the chiles are softened.
Stir the cooked mixture into a soup pot or crockpot containing the frijoles. (Include the bacon grease if desired.)
Add the salt and cumin and simmer for 10 minutes or more to combine the flavors.
Serve in a bowl and garnish with cilantro.
Makes 6 cups