Wednesday, May 30, 2012

Charro Beans


Charro Beans ~ Tera Sheppard



1 pound dried pinto
12 cups water, divided
6 ounces bacon sliced
2 cups chopped fresh tomatoes  or can of diced tomatoes
1 cup chopped onion
2 jalapeno peppers or can of chilies
2 cloves garlic crushed
1 teaspoon salt
1/2 cup chopped cilantro





Sort and rinse beans. Place in a large pot; add 6 cups water. Soak overnight or for at least 6 hours in the refrigerator.  Place in a bit of baking soda if you have hard water.

Drain beans. Add 6 cups fresh water and the bacon.   Bring to a boil; reduce heat and simmer for 1 hour. Then add tomatoes, onion, peppers, garlic and salt. Cook until tender, about 1 1/2 to 2 hours. Add water occasionally to keep the beans soupy.

Adjust salt if needed. Add cilantro at serving time. Hold on low heat. Remove whole peppers and use as a garnish, or break one in two and leave in the pot if you want spice.

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