The ranch-style (norteno) cooking of Northern Mexico glorifies beans. Frijoles charros are cooked over an open fire with chiles, herbs and meat. Around Monterrey, a little beer is added to create a dish often referred to as borrachos or "drunken beans".
8 oz. thick-sliced bacon, cut into 1/4 inch pieces
1/2 cup finely chopped white onion
2 tsp. Goya Minced Garlic or 4 cloves fresh garlic, minced
2 cups chopped ripe tomatoes, about 1 lb.
3 dried Goya Chiles de Arbol, crumbled
2 cans (15.5 oz.) Goya Pinto Beans, undrained
1 packet Sazón Goya without Annatto
1 cup water
1/4 cup finely chopped cilantro
Goya Adobo with Pepper, to taste
Garnish:
1/4 cup finely chopped cilantro
2 tbsp. finely chopped white onion
In heavy pot on medium, cook bacon until crisp, about 10 minutes. Remove bacon and all but 2 tbsp. of fat. Add onion and cook, stirring frequently, until soft and golden, about 5 minutes. Add garlic and cook for 30 seconds, stir in tomatoes and chiles, raise the heat to medium-high and continue cooking for 5 minutes.
Add beans, sazon, water, bacon and ¼ cup cilantro and stir well. Return to boil, lower heat and simmer for 10 minutes. Season with adobo. serves 6-8
