Ace Kickstart Charro Beans
Ingredients:
For the Beans:
- 4 oz bacon, cut into lardons
- 10 cloves garlic, diced
- 4 Hatch/Anaheim chiles, roasted, sweated, stemmed, seeded, cut into strips, and diced
- 1 medium onion, diced
- 1 Tablespoon apple cider vinegar
- 12 cups of water
- 2 pounds dried pinto beans
- 1 Tablespoon Better Than Bouillon chicken
- 1 Tablespoon Better Than Bouillon roasted vegetable
- 2 Tablespoons Ace Kickstart®
Bringing it All Together :
- 2 cups brisket burnt ends, chopped
- 4 small onions, peeled with root-end intact, quartered down to just above the root-end
- 2 14-oz cans fire-roasted, diced tomatoes, drained
LET’S GET COOKING:
- In a large, thick-bottomed soup pot over high heat, fry the lardons of bacon until they are very crisp. Add the garlic and onion and sauté until they start to get tender.
- Add the apple cider vinegar when it’s time to deglaze the pan with the water to follow, once the bottom of the pan is clear with the apple cider vinegar.
- Add the beans, roasted green chiles, Better than Bouillons, and the Ace Kickstart® and mix well.
- Bring to a boil, then reduce to a simmer and cover.
- Cook for 2-3 hours until the beans are al dente. Taste the broth and adjust with Ace Kickstart®.
- Roast the onions under a broiler or over the live flame on the grill/parilla/plancha/griddle/gas stove until they are CHARRED well on all sides and falling apart.
- Add the onions, burnt ends, and fire-roasted diced tomatoes.
- Simmer for another 30-60 mins for flavors to blend well and serve.
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