BEST BEANS! MEXICAN STEWED BEANS WITH SALSA FRESCA (Adapted from Milk Street TV)

 

MEXICAN STEWED BEANS WITH SALSA FRESCA

Milk Street recommends overnight soak. I did not because I did this in the InstantPot, but even after 30 minutes, the beans were still firm-ish. So next time, either soak the beans or 60 minutes! 

I also had some greens around (kale) and chopped these up and threw them into the cooker with the beans and they were a great addition!

FOR THE BEANS:

1		POUND DRIED CRANBERRY BEANS (Also called Roman Beans), PICKED OVER AND RINSED
		KOSHER SALT AND GROUND BLACK PEPPER
2		TABLESPOONS LARD OR NEUTRAL OIL
1		MEDIUM WHITE ONION, CHOPPED
2		MEDIUM GARLIC CLOVES, THINLY SLICED
1		BUNCH CILANTRO, STEMS FINELY CHOPPED, LEAVES ROUGHLY CHOPPED, RESERVED SEPARATELY
1½*		QUARTS LOW-SODIUM CHICKEN BROTH, PORK BROTH (RECIPE FOLLOWS; OPTIONAL) OR WATER (We use Better than Bouillon No Chicken broth)

 * Use just enough stock to cover if  using instant pot.

You can also add greens of your choice.

FOR THE SOFRITO:

2		TABLESPOONS LARD OR NEUTRAL OIL
1		LARGE WHITE ONION, CHOPPED
		KOSHER SALT AND GROUND BLACK PEPPER
4		MEDIUM GARLIC CLOVES, MINCED (Or some combination of garlic powder and fresh garlic)
2		POUNDS RIPE TOMATOES, CORED AND ROUGHLY CHOPPED (We used canned diced tomatoes, 2 small or 1 large can.)
2		JALAPEÑO CHILIES, STEMMED, SEEDED AND FINELY CHOPPED (We also had a poblano hanging around and threw that in as well.)

 

TO SERVE:

2		CUPS SHREDDED PORK (OPTIONAL)
		SALSA FRESCA

 

DIRECTIONS

To prepare the beans, in a large bowl, combine the beans with 2 quarts water and 2 tablespoons salt; stir to dissolve salt. Cover and soak the beans overnight at room temperature. (See my note at the top.)

Drain the beans. In a large Dutch oven (or Instant Pot), heat the oil over medium heat until shimmering. Add the onion and 1 teaspoon salt, then cook, stirring occasionally, until it begins to brown, about 5 minutes. Stir in the garlic and cilantro stems. Cook, stirring, until fragrant, about 30 seconds. Stir in the beans and broth, greens, if adding, then bring to a boil over medium-high. Cover, reduce to low and cook, stirring occasionally, until the beans are tender, about 1 hour. (or pressure cook at least 45 minutes.)

While the beans cook, make the sofrito. In a 12-inch nonstick skillet over medium, heat the lard until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until well browned, 5 to 7 10 to 20 minutes. Stir the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and jalapeños (Poblanos if adding) and cook, stirring oen, until the tomatoes have broken down, the liquid they released has cooked off and the mixture begins to sizzle, 10 to 15  30 to 45 minutes. Remove from the heat and set aside.

When the beans are done, remove the pot from the heat and let stand uncovered for 30 minutes to allow the liquid to thicken slightly. Return the beans to a simmer over medium, stirring occasionally. Add the sofrito and shredded pork (if using). Cook, stirring occasionally, until heated through, about 5 minutes.

Taste and season with salt and pepper, then stir in the cilantro leaves. Serve with salsa fresca on the side.

These really are wonderful. We had some tortillas around and made enchiladas of a sort with them. Baked in the oven with cheese, green chilis. (If I'd had enchilada sauce, I would have used it!)

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