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
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.
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