Adapted from Food & Wine (July 2010)
We don't typically adapt the recipes we pull from our magazines, because we like to cook them as-is and then tell you how they turned out.
Sure, we add things now and again, like more spice here, or extra herbs there. But for the most part, we enjoy cooking the recipe that's given.
But this time, we did a little tinkering.
When we were looking for an accompaniment for Fig-Glazed Burgers with Red Onion Jam, we immediately thought of these Charro Beans -- or Cowboy Beans -- that we had seen featured in Food & Wine.
The recipe calls for pinto beans, but the photo in the magazine showed that they'd used black-eyed peas instead. We opted for that, because we loved the idea of a black-eyed pea spin on something akin to baked beans.
What we didn't love is how the recipe turned out. So we started tinkering even more.