Feliz Año Nuevo #2 - I just had to write again today because we ate something SO GOOD for our afternoon meal...
After returning from our trip, I went through the freezer to see what was left. There is still some Thanksgiving turkey, some shredded chicken, an Argentine chorizo, a ham bone, a lot of frozen spinach, and some Tupperware containers full of CHILE VERDE that Javier made in November. I think to myself - let's continue to use up leftovers and create some interesting Mexican meals for the New Year. Using up leftovers doesn't have to be something we do only before a trip.
Last November we bought a 20-lb sack of frijoles pintos, so one of our challenges will be to use them up in interesting ways. We decided to make FRIJOLES CHARROS (roughly translated this means "Cowboy beans") and luckily we had everything on hand. After soaking the pinto beans, we cooked them with the ham bone (which had a lot of meat on it), sliced onions, garlic, and seasonings. We made sure they were cooked with a lot of broth so that we could eat these beans as a soup rather than a side dish. When the beans were finally cooked, we also added 1 cup of salsa that I'd made the day before.
I'm glad we this meal as a soup because it is so cold and snowy here in Central Oregon and the beans and their broth were so delicious. Javier shredded the ham from the bone into the beans, and then we garnished our soup bowls with some crumbled feta cheese and some pickled jalapeño peppers. Not only was this a delicious, lowfat meal to eat on a cold day, but also a very economical one.
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