Last week the temperatures were so low in this part of the world that all we wanted to eat were hot soups and stews. So that was the perfect time to try a bean recipe I ate in Sinaloa (a northwestern Mexican sate) many years ago while I was working there. It was called frijoles rancheros (something like rancher beans). That dish was very spicy and was served with huge homemade flour tortillas that tasted delicious in that remote part of the world. I don’t think I had had it again until I tried to duplicate it in my kitchen this time.
I don’t exactly remember everything in the original dish so I used the Internet to assist my bad memory. I only remembered that it had hot dogs in it. It is common in Mexico to eat hot dogs in more ways than just in buns. It took Jon awhile to accept that, but he doesn’t complain about it anymore. The other night he even asked me to prepare a hot dog and broccoli stew.
- •4-5 cups pinto or black beans, cooked
- •1 onion, chopped
- •2 cloves garlic, chopped
- •8 hot dogs, cut in wedges
- •1 bell pepper, cubed
- •1 jalapeno pepper, seeded and chopped
- •4 slices bacon, cut up
- •1 tsp oregano
- •½ tsp ground ancho chile or any kind of chile
- •cilantro, salt and pepper to taste
- •1 avocado
- In a large pot heat the beans until they start boiling.
- Reduce heat and let them simmer. They should be watery. Add water or chicken broth if necessary.
- In a large skillet sauté onion and garlic.
- Add hot dogs, bell pepper, jalapeno and bacon and let it cook for about 10 minutes.
- Carefully add the contents of the skillet to the pot.
- Add oregano, ground chile, salt and pepper.
- Cover and cook over low heat for about 45 minutes.
- Serve with cilantro and avocado and enjoy.
This was a tasty and spicy dinner that kept us warm for a while. You may replace the hot dogs with chorizo or just bacon and add or reduce the amount of chiles to your taste. Some recipes I found online used tomatoes or tomato paste. I decided not to use any, but next time I will definitely add some.