While they may look similar to black-eyed peas, our Eye of the Goat Beans have a pinto-like texture when cooked - meaning they pair well with bold flavors like this spicy batch of frijoles charros. Bacon adds a richness and smokiness, while jalapeño peppers keep things bright and lively.
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Ingredients
-
1 Cup Eye Of The Goat Beans, picked over and rinsed
-
6 Thick-Cut Bacon Slices, chopped
-
1 White Onion, diced
-
2 Cloves Garlic, crushed
-
2 Jalapeños Chiles, stemmed, seeded and diced
-
1 Can (15 Ounce) Crushed Tomatoes, drained
-
1/2 Cup Fresh Cilantro, chopped
-
1/4 Cup Quesco Fresco, crumbled
Directions
-
Place beans in large bowl and cover with water. Soak overnight.
-
Place beans in large stock pot and pour in 2 quarts fresh water. Bring water to a boil over medium heat, then reduce heat to medium-low and simmer until beans are tender, about 1 hour. Remove from heat.
-
Cook chopped bacon in large saucepan over medium heat until crisp. Transfer bacon pieces with slotted spoon and drain on paper towels.
-
Cook onion and jalapeños in bacon grease until soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Pour in crushed tomatoes and cook for 5 minutes, or until thickened.
-
Transfer beans and half of cooking liquid to saucepan. Season with 1-1/2 teaspoons salt. Cook over medium heat for 5 minutes. If necessary, add more cooking liquid to maintain soupy consistency.
-
Serve beans in bowls. Garnish with cilantro and queso fresco.