In my weekend role as host of the Weekly Dish on My Talk 107.1 FM we get a chance to talk with some amazing chefs and people in the food world throughout the year. This year I have asked them to submit their favorite Thanksgiving side recipes. Sides are traditional to some and for others they are always looking to liven up the meal by the sides they prepare.
Our friend Jorge Guzman of Solera is our first recipe. He is remaking Solera as a place to be seen in Minneapolis.
Frijoles Charros Recipe
Jorge Guzman
Executive Chef of Solera Restaurant & Event Center
2 ea red peppers, diced
2 ea onions, diced
1 ea green pepper, diced
2 ea jalapenos, sliced
2 ea fresnos, sliced
1 bnch cilantro, chopped
1 T cumin
1 T annatto seed, ground
24floz stout
10 ea garlic cloves, chopped
1 c tomato paste
1 ea smoked ham hock
5 # black beans, soaked
PREP
Add oil to large pot on medium heat
Sauté all peppers, onions, garlic, cilantro and spices for five minutes . . .do not burn spices
Add tomato paste and cook for additional 5 minutes . . .. do not burn tomato paste
Add beer and make a slurry
Add ham hock and beans
Cover with water
Simmer on low until beans are very tender
Let beans cool in their liquid
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