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Frijoles Rancheros

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Submitted by: Jenni Lindsey

 

Dry pinto beans are cooked in a crock pot until tender, and then combined with bacon, smoked sausage, onion, garlic, tomatoes, cilantro & jalapenos.
 

Ingredients

  • 2 pounds dry pinto beans
  • 2 vegetable, chicken or beef bouillon cubes
  • 1 tsp salt (or to taste)
  • 1/2 tsp pepper
  • 3 cloves garlic, peeled
  • 3 slices bacon, diced
  • 3 links cheddar smoked sausage, diced
  • 1 medium yellow or white onion, chopped
  • 2 medium tomatoes, diced
  • 2 cups cilantro, chopped
  • 2 tablespoons diced canned jalapenos

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Method

Clean beans by removing any small rocks and dirt. Rinse beans and soak them over night, if possible, in cold water. Rinse at least 2 more times. Cook beans in crock-pot with water, salt, pepper, and garlic cloves until tender, 8-10 hours on low. Fry bacon in a large skillet. Add onions to half-cooked bacon. When onions and bacon are fully cooked, drain and add sausage, tomatoes, cilantro and jalapenos. Transfer cooked beans to a large pot and add bacon, sausage and vegetable mixture. Bring to boil, then reduce heat and simmer at least 30 minutes, adding water to consistency desired.

 

Notes: This recipe works beautifully as a side dish for tacos, enchiladas, or barbecued meats, but can also stand alone as a main course. To serve as a main course, serve with cornbread or warm flour tortillas on the side.

 

Number of Servings: 16

 

Submitted by: Jenni Lindsey ()

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