What's better than spending an afternoon out on the patio, enjoying a beautiful Sunday? Spring has definitely arrived in Tucson and even I admit it is beautiful. That's something for me to say as you all know how I really feel about living in the desert. The sites, sounds and smells are so "out there" right now, they almost hurt the senses. Incredible! We didn't want to miss a second of it, so with the help of the best prep guy in the house, these Mexican flavored cowboy beans went into the oven in no time flat! Talk about a huge payoff for such little effort.
Adapted from John Conley's cookbook (Cocina) of Salsa Brava fame, they are the essence of south of the border cookin'. You can't go wrong with pinto beans married with bacon, garlic, 2 kinds of peppers and extra spices cooked low and slow because they turned out to be absolutely perfect "steak" beans - so very flavorful with a subtle heat. We didn't even bother having a salad with our dinner, although a side of fresh salsa would have been the bomb! Download Cabellero Frijoles
Can't wait to have the leftovers later in the week after they've had a chance to mellow out in the refrigerator. Much like stew or soup, beans always taste better after a day or two, don't they?
I absolutely love cowboy beans. Of course I'm a bean freak anyway, but the seasonings and spices with cowboy beans make them perfect for my tastebuds.
Posted by: Mags | 03/29/2010 at 01:00 PM
I agree, and this is a completely different version than one that I posted a while ago.
Posted by: June | 03/29/2010 at 01:14 PM
Wow - an actual bean side I can eat!!!! Looks tasty and delicious!!! I want some now!!!!
Posted by: Nanan | 03/30/2010 at 06:46 AM
Yes Lea - not a speck of tomatoes to be seen. Wish I could deliver some beans to you right now.
Posted by: June | 03/30/2010 at 07:30 AM