So, I went to Chev's a little while back and when ordering my entree was extremely surprised to learn that the charros beans are no longer available. What the fork? How does that work? For those of you lacking the foggiest what I am talking about, charros beans were the frijoles that were not refritos. They looked like, well, beans In a spicy sauce. And now they are gone.
So, like Cee Lo Green might say, fork you and your no cans menu-hoo-hoo. Make your own beans. So, with props to Rick Bayless and Alton Brown, here is a method for making your own very tasty beans at home.
Get yourself about 4 slices of nice, thick smoky bacon. Cut it into small, but roughly cut pieces and cook it in a suacepan, maybe 3 or 4 quart, over medium heat. Let it get crisp and render that fat out. (No, don't drain the damned fat. The beans soak it up and that's part of what makes this so good.) Pull the bacon out of the pan with a slotted spoon and set it aside on a plate. Don't eat it all while continuing the recipe. Now, at this point, you got options. You could saute about a cup of diced onion in there until translucent and then finely chop a couple of cloves of garlic and saute that for a minute. Then you add about a half a can of fire roasted tomatoes and a half a beer. Or, you could totally cheat and add the beer and about 7-8 ounces of salsa. (Know what salsa is? Chopped tomatoes, peppers, onions, and garlic with tomatoes. Duh. Let David Pace do the chopping. Completely fair.)
Oh, that beer? Dos Equis Amber works great, but so does Corona, Tecate, and Miller High Life. B-double "E"-R. It all works.
Simmer that stuff. Drain a couple of cans of pinto beans. Dump them in, toss the bacon back in and simmer the whole shebang on medium-low heat for about 15 minutes. Let them thicken up a bit.
If you didn't use the salsa, chop up a few seeded pickled jalapenos and put them in there. Salt to taste. Finish them with a handful of chopped cilantro-- about a half cup.
Knock yourself out. These are good.