This week's #SundaySupper theme is a I hold near and dear to me, because today we are celebrating Mexican Independence Day!
Most years, I love to go full-scale for el Da en Independencia, having a big feast of traditional Mexican dishes like Tamales . Pozole . orMole de Espinazo . However this year, I had been within the mood for something simpler. Something homey and comforting. Maybe something soupy like Pappy (my abuelito ) accustomed to make. However I also wanted something which would make use of the gorgeous little red beans I discovered inside my favorite produce store earlier within the week. This is when I appreciated Pappy's Frijoles Rancheros . which my grandmother always contended were really known as Frijoles Charro s. I truly did not care the things they known as them, I simply desired to dive in to the hearty bean soup with bits of pork meat. Sometimes that pork meat was bacon, but more often than not, Pappy made his Frijoles Charros with smoked patitas de puerco (pigs ft). In either case, it had been always scrumptious.
For me personally, Frijoles Charros is the best dish for everyone this season for Mexican Independence Day, since it is created using probably the most important staple ingredients of Mexican cuisine: beans. Also it will get a lot of it's flavor from the tricolor Salsa Mexicana . with similar colors from the Mexican flag. And since it jogs my memory from the tales Pappy accustomed to let me know about his childhood dentro del rancho (around the ranch) within the mountain tops of Chihuahua. This is an awesome Mexican recipe in whatever way your perception.
Feliz Da en Independencia! Viva Mxico! Viva Mxico.Viva Mxico.
Frijoles Charros o Frijoles Rancheros
(Cowboy Beans) (Recipe adapted from Mexican Everyday by Ron Bayless)
- 6 slices bacon, chopped
- 3 large roma tomato plants, finely chopped
- 1 medium onion, finely chopped
- 2 fresh serrano chilies, finely chopped
- 1 clove garlic clove, peeled and finely chopped
- 4 cups Cooked Beans with bean broth
- three or four tablespoons fresh cilantro, finely chopped
Inside a large two to three-quart saucepan or stockpot, saute the bacon over medium heat, stirring regularly, until completely cooked and crispy. Add some onion, garlic clove, and serrano chilies. Saute for one to two minutes, stirring from time to time. Stir within the tomato plants and let prepare for an additional three or four minutes. Add some beans using their broth and a pair of tablespoons the chopped cilantro. Taste and season with salt, if required. Cover and let simmer over medium-low heat for 15-20 minutes. Serve in bowls and garnish with increased chopped cilantro. Enjoy.
For additional Fiesta food drinks, make sure to take a look at all the #SundaySupper recipes!
