charro beans
(1 rating)
My grandmother, mother's side, would make these during the winter season when I still lived in South Texas. She would get up every morning to make her homemade flour tortillas as well. Absolutely tasted great with the Ranchero Beans! I hope you try it and tell me how it came out for you! If you like to mix up the recipe, go for it!
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(1 rating)
yield
8 serving(s)
prep time
10 Min
cook time
3 Hr
Ingredients For charro beans
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3 lbpinto beans (soaked overnight then drained)
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1/2white onion (chopped)
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2tomatoes (chopped)
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3 mdserrano (washed/chopped/add more or less if desired)
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2 tspsalt
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1 bunchcilantro (chopped)
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1/2 lbbacon (rough cut)
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1 cbeer /preferably miller lite
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1 clovegarlic
How To Make charro beans
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1Sort out beans and remove any stones or dirt. Wast twice and soak in warm water overnight. Rinse and place in pot with about 3 inches of water above beans.
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2In a large pot, place Pinto Beans in water,Chopped bacon, 2 teaspoons salt and 1 clove garlic, and let it come to a steady boil for 2 hours or until beans are soft and have they're full color. Make sure to leave water 2 inches above the beans. Please check water level and stir from time to time.
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3After beans are soft, lower heat to a simmer, add 1 cup beer, chopped tomato, chopped onion, cilantro, and 2 teaspoons salt. Stir in mixture. Cook for an additional 1 hour or until flavors are incorporated. Enjoy!!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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