September 17th, 2014
I serve Mexican food at my house quite often—tacos, enchiladas, Chile Rellenos Casserole, and sometimes burritos. My husband even requested Mexican food for Thanksgiving last year because he’s not a big fan of turkey. It didn’t go over well with our youngest daughter when she arrived at our house expecting a traditional turkey dinner, and I think I have to agree with her. I mean, seriously. . . what’s more American than Thanksgiving? We can have Mexican food anytime.
But when I do serve Mexican, I like to include a side dish, and most of the time it’s my Spanish Rice because it’s quick and delicious. However, sometimes I like to switch it out with some beans, either my Slow-Cooker Refried Beans or these Fiesta Frijoles which are also made in a crock pot. Both make an excellent accompaniment to all things Mexican.
Recipe Slightly Adapted by Winner Dinners/Origin Unknown
1 pound of pink beans
12 ounces of salt pork, cut into 4 pieces
1 clove garlic, minced
4 slices of bacon, chopped
1 small onion, chopped
1 (14-ounce) can diced tomatoes
1 teaspoon crushed red pepper flakes
1-1/2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon sugar
1 teaspoon chili powder
1 tablespoon parsley
1 teaspoon salt
2 tablespoons grated Parmesan cheese
Soak beans in water overnight (or cover beans with water, bring to a boil, boil 2 minutes, and let stand 1 hour). Rinse beans, place in a crock pot and barely cover with water. Add pork and garlic and cook on low for about 5 hours or until the beans are soft but not mushy, stirring occasionally. Remove the salt pork and dice it up, discarding the fat; set aside. Fry the chopped bacon in a large frying pan. When it’s almost done, add the onion and the diced pork and cook until tender. Add the remaining ingredients to the frying pan and cook, stirring frequently, until thickened. Add the tomato mixture to the beans in the crock pot. Continue to cook on low for another hour.