Ace Kickstart Charro Beans

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:

1. 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.
2. 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.
3. Add the beans, roasted green chiles, Better than Bouillons, and the Ace Kickstart® and mix well.
4. Bring to a boil, then reduce to a simmer and cover.
5. Cook for 2-3 hours until the beans are al dente.  Taste the broth and adjust with Ace Kickstart®.
6. 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.
7. Add the onions, burnt ends, and fire-roasted diced tomatoes.
8. Simmer for another 30-60 mins for flavors to blend well and serve.