A Time to Celebrate!
Ah, May! This is the time of year when in many parts of the northern United States, the weather finally starts to get nicer – that blessed time when restaurants pull out their patio furniture for al fresco dining. After a long winter, there’s nothing as nice as enjoying a meal in the open air.
Ah, May! This is the time of year when in many parts of the northern United States, the weather finally starts to get nicer – that blessed time when restaurants pull out their patio furniture for al fresco dining. After a long winter, there’s nothing as nice as enjoying a meal in the open air.
Back in our newlywed days, my husband and I were regular patrons of a local Mexican restaurant in our neighborhood that had a large outdoor patio with gorgeous painted murals and traditional decor. We learned quickly, though, to check the calendar and avoid this spot around Cinco de Mayo (May 5). While a very minor observance in some Mexican communities, this day seemed to bring everyone out of the woodwork in search of good Mexican food!
Aside from other holidays such as Mother’s Day and Memorial Day, May is packed with faith-filled reasons for celebration. We’re still in the Easter Season, which the Church reminds us, lasts for 50 days. (Our challenge is to keep the fiesta (party) going all the way to Pentecost!) Other feasts that help us keep up the spirit of celebration this month include St. Joseph the Worker (May 1), Ascension (May 14/17), Pentecost (May 24) and Trinity Sunday (May 31).
On May 21, we also commemorate St. Christopher Magallanes and his 24 companions, martyrs of the Cristero War (1926-29). Despite violent anti-Catholic persecution, they continued to minister in secret to the faithful, mostly in Jalisco and Zacatecas, Mexico, ultimately giving their lives in service to God and their brothers and sisters in Christ.
In honor of St. Christopher Magallanes and his fellow companions, we offer this Charro Beans recipe. Named after the charros (traditional Mexican horsemen or cowboys) who would cook these beans over an open campfire, may this tasty side dish spice up your next celebration!
Charro Beans
Ingredients:
- 2 15 oz. cans pinto beans, rinsed and drained
- 1/2 lb. bacon, diced
- 4–5 plum tomatoes
- ½ yellow or white onion, chopped
- 1–3 chipotles in adobo from can, chopped (based on heat preference)
- 2 cloves garlic, minced
- 2 c. chicken stock (or water)
- ½ t. Mexican oregano
- ½ t. salt
- freshly cracked black pepper
Instructions:
- Rinse tomatoes, roast in oven at 400º for approximately 20 minutes. Roughly chop when cooled.
- Cook bacon in large pot over medium-high heat until lightly browned.
- Add onion to bacon, stir to combine. Cook until tender, stirring frequently.
- Reduce heat to medium. Add garlic and cook briefly, 30-60 seconds.
- Add tomatoes to pot. Add beans, chipotles, oregano, salt, pepper, stock. Combine well, simmer until liquid has reduced slightly and beans get saucy (15 min).
- Taste and adjust seasoning if desired.
- Delicious in a rice bowl with avocado and a fried egg, or in tacos and nachos.
