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.
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.