Bacon fat and poblanos build heat through a pot of pinto beans that won't quit
Ingredients
Ingredients
- FOR THE POT BEANS:
- 1 pound bacon, cut into bite-sized pieces
- 1 large white onion, diced
- 1 cup celery, diced
- 3 poblano chiles, seeded, diced
- 6 cloves garlic, minced
- 1 pound pinto beans, soaked overnight
- 12 cups water
- 1 Tablespoon Casa M Spice Co® Uncontrolled Chain Reaction®
- salt and black pepper to taste
- 1 bunch epazote (optional)
- 1 pound chorizo de españa (optional)
- FOR THE GARNISH:
- 1/2 cup cilantro leaves
Method
-
01
Soak beans overnight in water
720 minCan be done 12-24 hours ahead.
-
02
Dice bacon, onion, celery, poblanos; mince garlic
15 minGet your mise en place dialed in — uniform dice on the vegetables means even cooking and a better mouthfeel in every spoonful.
-
03
Cook bacon and optional chorizo to render fat
8 minMedium-high heat until fat renders.
-
04
Sauté onions, garlic, celery until translucent
6 minYou're building the flavor foundation here, so let those aromatics go soft and fragrant, releasing their oils into the bacon fat; don't rush it or you'll miss the sweetness.
-
05
Add poblanos, spice, water; bring to boil
10 minHigh heat to boil, then reduce.
-
06
Add drained beans and optional epazote
2 minTie epazote stems if using.
-
07
Simmer beans until tender
210 min3-4 hours; check occasionally, but no constant attention needed.
-
08
Remove epazote and season to taste
2 minOptional: mash some beans for creamier pot liquor.
-
09
Garnish with cilantro and serve
1 minLet folks load up their own bowls with that bright, fresh cilantro — it cuts through the richness of the bacon and gives those beans a clean finish.
From Mike's Notebook
Don't drain the soaking water until you're ready to cook — beans absorb it overnight and cook faster.
Render the bacon slow enough to get real fat in the pot; that's where the flavor lives for hours.
Mash a handful of beans against the pot side at the end for creamy liquor, not mushy beans.