As one who makes a pot of frijoles in this style every week, I am convinced
it is the mood that makes the difference and occasionally the variations of
ingredients. Today, I made a pot and I think they are not as flavorful as I
would like them. I usually add bacon drippings, but didn't have much left
in the fridge. They still came out very tasty and my husband crowed over
them. I don't always use chili powder or comino because sometimes I add
serranos or jalapeños depending on the mood I'm in. Also, other smoked
meats can be used other than bacon, like salt pork, deboned ham hocks, a ham
bone with some meat left on it or smoked pork neck bones. Trust me boys,
I've been making beans since I was knee high to a grasshopper as it is a
staple dish in any hispanic household. My suggestion is to try different
variations until you come up with a variation that best suits your palate.
As for the coals, I think it may have added something to the
psychological/palate experience. I remember they always tasted better for
some reason when my abuelita (grandma) would make them like that when we'd
go to the ranch on weekends to tend to once a week chores as we lived in
town. It could also be that we enjoyed them better because it was always a
great time that we spent with the abuelos (grandparents) even though we had
lots to do, such as your fishing trip was a relaxing and enjoyed time.
Molcajete Mama
"Dimitri" > wrote in message
om...
>
> "William Jennings" > wrote in message
> ...
> > Hi everybody!!
> >
> > I need need some expert advice concerning the referenced subject. In
> brief,
> > recently camping on the beach on a fishing trip
> > I used bottled spring water to soak and cook the beans. I cooked them
> long
> > and slow over mesquite coals in a covered Dutch oven using this recipe:
> >
> > 1 1/2 lbs.. Pinto beans,cleaned and washed
> > 1 gallon spring water
> > Approx. 3/4 lb. lean bacon pieces, chopped into 1 inch squares
> > 1/2 C. plus 1 Tbsp. fresh Garlic, chopped fine
> > 4 Tbsp. Cilantro plus 1/8 C. Cilantro, chopped fine
> > 1 C. White onions, chopped
> > 1 Tbsp. Cumin ( toasted and ground)
> > 1 teaspoon (approx) Chile Petin
> > 1/2 gallon spring water
> > 1 1/2 Tbsp. Salt
> > 2 C. roasted Roma tomatoes, chopped
> >
> > Preparation:
> > I soaked the beans in the spring water overnight then drained and
replaced
> > with fresh spring water.
> > The bacon was fried crisp and 1/2 C. chopped garlic, 3 Tbsp.cilantro,
and
> > chopped onions were added
> > to the and cooked until the onions were transparent then I added the
> beans,
> > cumin, and chili powder.
> > The beans were covered with approx. 2 inches of spring water, covered
and
> > cooked slow about 2.5 hours
> > when I added the tomatoes, remaining garlic, and cilantro. This was
cooked
> > another 30 minutes and set
> > about 30 minutes before we begin to eat.... they were still hot in the
> Dutch
> > oven.
> >
> > These beans were the best I've ever made, the other fellows mentioned
they
> > were outstanding. My question,
> > do you think it was the spring water or maybe the mesquite coals that
made
> > the difference?
> >
> > Expert advice/opinions and pontification will be much appreaciated. I
> want
> > to be able to consistently do this. Yes,
> > I make good/o.k Frijoles a la Charra often but what made them so great
> this
> > time?
> >
> > Thanks,
> > doc
>
> IMHO I believe there are several factors.
>
> 1. Changing the water is always recommended.
> 2. Since the beans were cooked in a Dutch oven, I presume the lid was
on
> for all (most) of the cooking I doubt if the smoke or smoky flavor entered
> that way.
> 3. It certainly is a great recipe.
> 4. Without knowing the chemical composition of the water it is very
hard
> to say if there was an effect from the water. Now having said that, the
> attributes of New York City food some think is attributable to the NYC tap
> water which BTW does taste WONDERFUL.
> 5. The final point is if you were "camping" then the air was likely to
be
> fresher and your senses, smell and taste may have recovered from an urban
> environment.
>
> Additionally, vacations often jade all of our experiences as much of the
day
> to day stress is removed. Unfortunately many people believe the change in
> feelings come from the vacation location and not the absence of stress.
>
> In short when you feel good food tastes great.
>
> Dimitri
>
>