Monday, February 4, 2013
Camporo beans are a hearty dish that is not quick to make, but neither is it difficult. A long, slow process that is worth the wait. I often make these in a cast iron dutch oven, but these were done in a crock pot.
1 lb chorizo sausage
1 lb bacon (diced)
1 lb pinto beans
5 jalapeños (diced)
6 Roma tomatoes (diced)
1/2 bunch chopped Cilantro
Soak the beans in cool water overnight if possible. Remove any beans that float. Place the beans into the crock pot and cover with water. Cook the beans on high for about 4 hours or until soft. When soft, drain liquid from the beans.
While the beans are cooking, remove the chorizo from its casing casing and place into a skillet over medium high heat. Brown and drain the sausage. Raise the heat in the skillet and brown the chopped bacon. Remove and drain the cooked bacon.
Combine the drained beans, sausage, bacon, diced peppers, diced tomatoes and cilantro. Onions are optional here. Continue to cook the mixture until the tomatoes break down. Scoop beans into a bowl and garnish with a lime wedge. Enjoy!