Saturday, May 5, 2018


HAPPY CINCO DE MAYO YALL! Doesn't quite feel the same here on the east coast as it did in Southern California where this day was a huge celebration everywhere, but we are going to make it work! Tonight we are having friends over for dinner, and while this isn't a traditional Mexican meal in any way, it's darn good!! We've served this with bbq chicken in the summer, steak in the winter and tonight we are serving it with pork tenderloin, good ole cowboy beans. Joe took a recipe from Bobby Flay and tweaked it into his own pot of deliciousness. Naturally, we make this in a cowboy pan and serve it hawt!
So, here's what you need:
1 LB bacon
2 x 15 ounce canned cannelloni or kidney beans, drained and rinsed
1 Bell pepper, chopped
1 large or 2 medium onions, chopped
1 poblano or jalapeno, chopped
2 limes
cilantro, shopped
Cut the bacon into bite sized pieces and cook until crisp and fat is rendered, remove the bacon, add onion and peppers to the pan with bacon grease and cook until softened and starting to brown.
Add beans, stir to combine and allow beans to heat through, once hot mash 1/3 or 1/2 of beans in the pan to create a creamy texture and stir to blend (we do this with a wooden spoon).
Take off heat, add bacon and cilantro and juice of limes, salt and pepper to taste.