Chicos and Beans

New Mexico Beans and chicos served with rice and chard.

Beans and Chicos. New Mexico chicos are made from local sweet corn. Once sun-dried, they're a staple in Southwestern kitchens. Beans and chicos are a popular, simple and hearty dish made from this specialty food.

Course Mexican

Cuisine Southwestern

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 327kcal

Author Lea Ann Brown

Ingredients

1 Cup Dried pinto beans rinsed and misfits removed
½ Cup chicos rinsed
1 small sweet onion diced
6 slices Thick cut bacon chopped and cooked until just crisp
1 Tablespoon red chili powder New Mexico Chimayo, Or Ancho Chile Powder, or Chipotle Chile Powder
3 Tablespoons bacon grease 1 to fry onions, two to add to the crockpot
1 bunch Swiss chard wilted
2 cups Cooked White rice
1 Tablespoon Kosher Salt

Instructions

Place beans and chicos in a colander and rinse well. Place the beans and chicos in your crock pot, and cover with water by one inch. Soak over night.
In a fry pan, cook bacon until just crisp. With a slotted spoon remove bacon to a paper towel. Remove most of the bacon grease, reserving two tablespoons. And leave about a tablespoon in the pan to cook the onnion. Add onion and cook until translucent, about 3 minutes.
In a crock pot, add bacon grease, onions, bacon to the chicos and beans. Add a bay leaf if you'd like Stir in chile powder. Cook on low all day or until beans and chicos are tender. Add salt and test. Add more salt if needed.
Serve over wilted chard and cooked white rice.

Notes

Tips For Success

Don't skip the overnight soaking process. Not so much for the pinto beans, but the chicos texture will benefit from the soak.
Once cooked, this dish will benefit from a healthy dose of salt. Start with one tablespoon of Kosher salt and then test.

Nutrition