In spanish we say "Frijoles Rancheros"; so a good translation could be Ranch Beans or Ranchero Beans, and actually both names are used for this dish. This is a mexican recipe for a delightful side dish to accompany your steaks, stews, tamales, birria etc. This recipe gets along well with almost anything! It can be served as a mexican appetizer or side dish.
* 3 lb. cooked pinto beans (cook them your favorite way, add to them 2 minced cloves of garlic, cumin and salt to taste)
* 2 diced white onions
* 1 medium red tomato, diced
* 1 lb. regular bacon, cut into small pieces
* 1/2 lb. chorizo sausages, diced
* 1 can of jalapeño chiles in vinegar sauce, sliced for nachos
if you do not like vinegar, just chop 3 jalapeño chiles
* 8 oz mixed vegetables juice
* 2 bunches fresh cilantro, finely chopped
* 1 teaspoon cumin
1. Bring a non-stick pan to heat (do not put oil or butter), put the bacon and when its fat has melted into enough liquid, put in the chopped chorizo sausage.
2. Wait until they are cooked medium rare and then add the onions, cook until the onions are translucent then put the tomato dice.
3. Lower heat setting and simmer everything that is in the pot, until the tomatoes have partially dissolved; at this point pour the can of chiles in vinegar and the V8 juice and mix.
4. Bring all this to boil, then mix in the cooked beans; when all this is well mixed together, and starts to boil, turn off the heat and mix in the cilantro and the cumin. Once this is all well mixed, pour in a large bowl that you can close, and cover. Let stand for 15 minutes.