Cowboy Beans with Eye of the Goat Beans
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.
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. and rinsed