Texas Beans

Make a pan of Jalapeno Cornbread ( recipee follows ) and you have a meal fit for any Cowboy/King :)

 

3 cups cooked pinto beans
1 onion, minced
2 tablespoons lard or vegetable oil
5 slices bacon, minced
3/4 cup chorizo or smoked sausage
1 pound tomatoes, peeled, seeded and chopped
6 serrano chiles, minced
1 teaspoon cumin

 

Saute the beans and onion in lard or oil for about 5 minutes, stirring constantly. In another skillet, saute the bacon and chorizo. Drain. Combine the beans and onion with the drained bacon and chorizo in a pot; add remaining ingredients and simmer for 30 minutes.

 

 Jalapeno Cornbread

 

Take 1 package of any cornbread mix you like and pour it into a bowl. Mix according to the directions on the package.

 

Add some pickled jalapenos in a jar, ( I put about 1/4 cup and a little of the juice...

 

Have a little oil ( enough to cover bottom of a 9" iron skillet or cake pan ) have this heating in a 400* oven while your putting the cornbread together ( gives it a nice crunch bottom )..

 

Now take the skillet/pan out of the oven and pour the oil in the cornbread batter , awww love the sizzling sound, now pour your batter into the skillet/pan and return to oven for about 20 to 25 minutes, or until golden on top...

 

Sometimes I use a can of whole kernel corn juice and all, if so you may not need the milk the package calls of, or maybe just a little..

 

ENJOY!!!