Many recipes use bacon or ham hocks to flavor their beans, but sticking with the basic bean recipe, we impart smokiness with the chicos and some fat with the bison tallow, and then we add the spice of chile—a match made in heaven.
Beans and Chicos
Ingredients
- 2 tablespoons bison tallow or sunflower oil
- 1 small sweet onion, diced
- 1 tablespoon red chile powder
- 3 –4 cups cooked beans
- 2 cups cooked chicos
- 1 1/4 cup vegetable broth (this can be liquid from cooking the beans, or broth)
- Salt and pepper, to taste
Instructions
- Add bison tallow to dutch oven over medium heat. Add onion and cook until caramelized, about 10 minutes. Stir in the chile powder to the onions and continue to cook for 2 minutes.
- Add broth slowly to deglaze the bottom of the pot. Place cooked beans and cooked chicos into the pot and simmer for 15 minutes—season with salt and pepper, to taste.
