The perfect cold weather treat!
The husband smoked a couple of well-seasoned pork tenderloins on his Big Green Egg, which he then cut up into fajita meat with all the trimmings.
Feisty Charro Beans
1# dried pinto beans
4 smoked ham hocks (ask your butcher)
4 whole cloves of garlic
2 large sweet yellow onions, chopped
4 jalapeños, finely minced
5 fresh tomatoes, chopped
2 tomatillos, chopped
2 - bottles Shiner Bock
2 - chicken bouillon cubes
1 - 2 # jalapeño sausage or chorizo, sliced thinly
4 oz. smoked ham, chopped
6 slices of thick bacon
Chopped cilantro for garnish
Sliced avocados for garnish
Wash, pick, and soak beans overnight.
Drain beans, cover in Shiner Bock, and a little water, if needed. Add chicken bouillon and bring to boil. Add the smoked ham hocks and whole garlic. Reduce heat and simmer for one hour. Remove the garlic, and mince before adding in back.
In a skilled, fry bacon and drain on paper towels. Remove all but 1 tablespoon of bacon fat. Brown sausage (or chorizo) and ham. Add to beans. If needed, add another teaspoon of bacon fat back to skillet and sauté onions, peppers, and tomatillos until tender. Add to bean pot, along with chopped, fried bacon.
Allow to simmer for another hour or two. Season to taste.
Simmer until beans are tender.
Serve over rice and garnish with cilantro, avocado, and dollop of sour cream, as desired.