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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

"Texicoon's Best" Charro Beans Recipe

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This recipe for "Texicoon's Best" Charro Beans is from The Wills Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups dried pinto beans
2 onions, finely chopped, divided
2 cloves garlic, chopped, divided
1 bay leaf
2 serrano peppers (use bell peppers if you want it mild)
5 tsp corn oil, divided
1/2 tsp salt
1 tomato, peeled, seeded, and chopped
1/8 tsp black pepper, freshly ground
3 T. fresh cilantro
3 strips bacon, salt pork or ham hock to fry the onion & garlic in instead of oil.
Directions:
Directions:
Wash the beans, place in large pot, and add enough water to cover. Add half of the chopped onions, half of the garlic, the bay leaf and the peppers. Cover and bring to boil. Reduce heat and simmer, adding hot water as necessary for 2 to 21/2 hours. When beans begin to wrinkle, add 1 tsp of corn oil. Continue cooking until beans are soft, about 30 minutes. Stir in the salt. Continue to cook for 30 min over low heat, covered, but do not add more water. Heat the bacon, salt pork or ham hock in a skillet and saute the rest of the onion & garlic until the onion is limp, 2 to 3 min. Add the tomato & pepper and cook for about 2 min over medium heat. Add 3 T. of the beans, bit by bit, with some of the liquid from the pot, and mash the mixture until it forms a smooth, heavy paste. Return the paste to the bean pot and stir into the beans over low heat to thicken the remaining liquid.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 min prep and 4 hrs cook time
Personal Notes:
Personal Notes:
Double this recipe and freeze the leftovers.

 

 

 

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