Frijoles Rancheros

Frijoles rancheros is ranch-style beans the way they’d make them in Northern Mexico: hearty, smoky, and with enough heat to wake you up. Crispy bacon provides the smoky fat base, jalapenos bring fresh green heat, and a splash of beer adds a malty depth that you wouldn’t expect from ¼ cup but can definitely taste.

The bacon cooks first until crisp, then the jalapenos, garlic, and onion saute in the rendered fat. That bacon grease carries smoky flavor into every vegetable it touches. Draining the excess fat after sauteing keeps the finished dish from being greasy while preserving the flavor.

Everything gets mixed with drained pinto beans and tomato paste, then bakes uncovered for 45 minutes. That long, open bake concentrates the sauce and dries the top layer slightly, giving you beans that are thick and saucy, not soupy. A stir halfway through ensures even cooking.

Chef Tips

• Seed the jalapenos unless you want serious heat. The seeds and membranes carry most of the capsaicin.
• Use a beer you’d drink. Cheap lager works fine. Dark stout is too heavy for this dish.
• The vinegar is a small addition that does important work. It brightens the heavy, smoky flavors and keeps the beans from tasting flat.
• Bake uncovered the entire time. Covering traps steam and you lose the thickening effect.

Variations

• Add a cup of diced tomatoes for a saucier, more colorful dish.
• Stir in shredded chicken or crumbled chorizo for a heartier main course.
• Serve as a side with grilled meats, inside burritos, or topped with a fried egg for huevos rancheros.