Directions:

1. Preheat the oven to 400°F.
2. To a skillet over medium-high heat, add ground beef and season with salt. Break up the meat with a spatula and continue cooking, stirring occasionally, until completely browned.
3. Add chili powder, onion and garlic, and stir to combine. Cook until onions are softened and translucent, about 5 minutes.
4. Add in tomato sauce, Worcestershire sauce, and brown sugar.
5. Gently stir in cooked black beans and reduce heat to low.
6. Allow beef and bean mixture to simmer until thickened, about 3 minutes.
7. Add cooked hot dogs to buns, then top with beef and bean mixture.
8. Add optional toppings, if desired.

Krysten is a Maryland-based recipe developer and photographer. She is also one-half of the popular food blog, Cooks with Soul, where she and her husband, Marrekus, publish recipes and digital content. When she’s not busy with her food blog and photography business, she works part-time as a behavior analyst with kids who have autism and related disorders. Krysten is a mom of three and a self-proclaimed cheer mom, football mom, and special needs parent.

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The post Frijoles Charros (Mexican Cowboy Beans) first appeared on Camellia Brand.]]>

Ingredients:

• 2 pounds Camellia Brand Great Northern Beans, rinsed and drained
• 12 cups water
• 2 tablespoons olive oil
• 1 medium onion, quartered
• 5 garlic cloves
• 2-3 teaspoons sea salt
• 8 (pork or beef) hot dogs, sliced
• 12 ounces (pork or beef) chorizo
• 6 strips bacon, chopped into 1-inch pieces
• 2 large Roma tomatoes, chopped
• 3 large pickled jalapeños from a can, sliced into strips (plus more for garnish), liquid reserved
• Pork cracklings, broken in bite-size pieces (for garnish)
• Chopped fresh cilantro for garnish

Directions:

1. Combine beans and water in a large slow cooker. Stir in olive oil, two onion quarters, garlic cloves and salt. Cook for 8 hours on low. Adjust salt as needed. Turn heat off; remove and discard garlic cloves and onion pieces.
2. Cook chorizo in a sauté pan over low-medium heat, breaking it up into small crumbles. Add bacon and hot dog pieces. Cook until chorizo and bacon have cooked through. Drain excess grease, and add mixture to the cooked beans in the slow cooker.
3. Add remaining onion, tomatoes, jalapeño strips, and two tablespoons of reserved jalapeño pickling liquid to the same sauté pan used to cook the meat mixture. Cook for 5 minutes over medium heat. Transfer mixture to slow cooker.
4. Stir all ingredients in slow cooker and mix well. Cover and cook for 1 more hour on low.
5. Serve hot in individual bowls topped with pork cracklings, fresh cilantro and additional pickled jalapeño strips.

Cook’s Note: If your slow cooker releases too much steam during the cooking process, avoid loss of liquid by adding additional boiling water to the beans as they cook. This will keep your beans from drying out.

Ericka Sanchez is the creator and recipe developer at the award-winning www.NibblesandFeasts.com, a bilingual blog created to share traditional Mexican family recipes and modern dishes with a Latin twist.

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