So I regularly order heirloom-variety beans from this place called Rancho Gordo New World Specialty Food in Napa, California. I really like the company, because they promote many “old” variety of new-world foods, including many varieties of beans that have been eaten by the indigenous people of the southwest US and northern Mexico for centuries.
This is my take on a recipe of theirs using a bean called “Ojo de Cabra” (Eye of the Goat)
Ingredients
- 3 slices center-cut bacon. Cut into 1 inch squares
- 1 andouille sausages
- 1/2 lb. dried Ojo de Cabra beans (could substitute pintos)
- 5 to 7 dried chile pequin, ground to dust in a molcajete/morter and pestle
- 1/2 tblsp. red chile powder
- 1/2 large white onion. Medium dice
- 1 poblano pepper. Medium dice
- 5 cloves garlic. Minced
- Salt(to taste)
- 2 tsp black pepper
- 1/2 bottle IPA beer (I used my homebrewed SWMBO Slayer)
- 1/2 to 1 tsp. lemon juice
- 5 to 8 leaves epazote, minced*
- Cotija cheese, crumbled, to garnish
Procedure
- Rinse beans and soak in cold water for at least 3 hours.
- Add beans to a large stockpot and cover with about 3 inches of water. Bring to a rolling boil for about 5 minutes, then reduce heat to a minimal simmer for about 1 to 1.5 hours.
- In a cast-iron skillet (what else?), render bacon pieces–do not fry crispy or brown. Remove bacon with slotted spoon, reserving in a bowl and leaving behind grease. Fry andouille over medium heat until skin browns and crackles, about 3-4 minutes per side. Remove sausage to cutting board to cool. Reduce heat under skillet to lowest setting.
- Allow skillet to cool for a bit. Add onions, garlic, peppers, crushed chile pequin, chili powder, salt, and pepper. Saute mixture until onion begins to turn translucent and before garlic browns.
- Add beer. Drink the other half. Raise heat to low-medium and reduce by half.
- Test beans – if they are mostly soft, add in sausage, bacon, onion, epazote, and lemon juice. Allow to simmer for 15 minutes, and test broth, adjusting seasoning as necessary.
- Simmer over very, very low heat until you feel like eating. Serve over white rice with crumbled cotija cheese!
*I don’t have any suggestions for where to find epazote – I just started growing some in my patio herb garden. It loves the hot Texas weather.
Advertisements
