Eva's Kitchen - Eva Longoria Parker [34]
FROM AUNT ELSA’S KITCHEN Dried beans are a great pantry item because they have a long shelf life, but it comes with a caveat: The age of dried beans will affect how long they take to cook. Older beans generally take longer than more recently dried beans. It’s generally impossible to tell how old your beans are when you buy them, so be sure to allow for the extra half hour given in the cooking time range.
borracho beans
I love to pull out my slow cooker and let these beans simmer all day, filling the whole house with their amazing aroma. The key to a good bean dish is carefully picking over the dried beans before you cook them, discarding any that are discolored or shriveled.
Use any chunky tomato salsa you like; it adds color and heat, so choose accordingly. I usually save the fat that comes from frying the bacon for these beans and use it to make unbelievably good Refried Beans.
Sofrito is a combination of aromatic ingredients that are cooked slowly to release their flavor. It is used as the base of many dishes in Latin American and Caribbean cooking. I usually buy prepared sofrito seasoning paste sold in individual packets and located in the spice or Latin food aisle at the grocery store.
MAKES ABOUT 8 CUPS BROTHY BEANS; 6 TO 8 SERVINGS
1 pound dried pinto beans
¼ pound (about 4 thick strips) bacon, cut into ½-inch pieces
1 tablespoon onion powder, plus more if needed
1 teaspoon garlic powder, plus more if needed
¼ to ½ cup Pace or other chunky salsa
1 3.98-ounce package Maggi or other brand sofrito seasoning paste
Kosher salt and ground black pepper
1 bunch of fresh cilantro, leaves chopped, for serving
1. Place the beans in a strainer. Pick through and discard any pebbles, debris, or shriveled beans. Rinse the beans well and drain.
2. To soak the beans overnight, transfer them to a large mixing bowl. Add cold water to cover by 2 inches and set aside to soak for at least 8 hours or overnight.
Alternatively, to soak the beans more quickly, transfer them to a large saucepan. Add cold water to cover by 2 inches. Bring to a rapid boil over high heat and boil for 2 minutes. Remove the pan from the heat, cover, and let stand 1 hour.
3. Meanwhile, in a small skillet over medium heat, fry the bacon until it’s cooked but not crispy. Transfer to a paper towel–lined plate and set aside. If desired, pour off the bacon grease into a small container and reserve for making Refried Beans.
4. Drain and rinse the soaked beans and place in a Crock-Pot. Add boiling water to cover by 1 inch. Add the onion and garlic powders and cook on high power for 5 to 6 hours, adding more boiling water as necessary to keep the beans submerged and very gently stirring as necessary to keep the beans from sticking to the bottom.
5. About 2 hours into cooking, stir in the salsa and a little more onion and garlic powder, if desired. About 1 hour before the end of cooking, add the reserved bacon, sofrito, 1 teaspoon salt, and a few grindings of black pepper.
6. When the beans are fully cooked, taste and season as necessary with salt and pepper. Ladle the beans into shallow soup bowls, top with cilantro, and serve.
refried beans
In terms of its role in my life, this may well be the most important recipe in this chapter. It is without exaggeration that I say that there were always borracho or refried beans in our house. Barely a day goes by that I don’t have beans; my favorite breakfast is refried beans and egg whites. They can replace or be added along with any meat in tacos, chalupas, or enchiladas.
These should be stiff, not runny. Authentic refried beans are made with bacon grease, but vegetable oil is an excellent alternative.
MAKES 4 SERVINGS
2 cups drained Borracho Beans or Black Beans
1 to 2 tablespoons bean cooking liquid, or as needed (optional)
Reserved bacon grease from Borracho Beans or 1 tablespoon vegetable oil
Grated or crumbled