Comfort Food

Ahhh, one of my favorite meals.  Cornbread and Charro Beans.  I’m not even sure if they really go together anywhere other than Texas.  It’s a combination of Soul Food and Mexican.  Only in Texas can you get both, mix them together and feel so safe.  If I was from California, I could have baja style Mexican, but without the cornbread.  If I lived in Georgia, I’d get the cornbread, but without the charro beans.  If I lived in New York, well fuggeda boutit! I know a few people that aren't really all that keen on the diversity found in Houston or the rest of the country for that matter, but I love it! Our huge diversity of culture allows me to enjoy foods from all over.

This dish is a winner in my belly and super easy to prepare.  A box of Jiffy Corn Muffin mix will get you started.  Just follow the directions (add a stick of butter.  It won’t hurt you).  As for the Charro beans, make sure you have a couple hours and follow the below instructions.

Ingredients:

1 lb bag dried pinto beans

1 medium yellow onion (diced)

4 Roma tomatoes (or a good ol' handful of cherry tomatoes) (diced)

1 bunch cilantro (chopped)

2 jalapenos (diced)

4 cloves garlic (minced)

6 slices of bacon

Sort and rinse beans.  Place in pot and bring to a boil.  Once boiling, reduce to medium heat and allow to cook for 1.5 to 2 hours.  When the beans are nearly done, preheat oven to 400.  Place bacon slices on cookie sheet and top with onions, tomatoes, garlic and jalapenos.  Pop in oven and cook until bacon is brown.  Chop all again and add to beans.  Allow to cook to desired tenderness.  Garnish with cilantro and season with salt and pepper to taste.

As always, if you’re cooking, give me a shout.  I’ll bring the wine.