Charro Beans

Vinnie Gutierrez

By
@MiniCakes

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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Comments:

Serves:

8

Prep:

10 Min

Cook:

3 Hr

Ingredients

3 lb
pinto beans (soaked overnight then drained)
1/2
white onion (chopped)
2
tomatoes (chopped)
3 medium
serrano (washed/chopped/add more or less if desired)
2 tsp
salt
1 bunch
cilantro (chopped)
1/2 lb
bacon (rough cut)
1 c
beer /preferably miller lite
1 clove
garlic

Directions Step-By-Step

1
Sort 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.
2
In 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.
3
After 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!!!

About this Recipe

Course/Dish: Bean Soups