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Frijoles a la charra (Mexican Cowboy beans) Recipe

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This recipe for Frijoles a la charra (Mexican Cowboy beans), by , is from The Baldwin, McDonald, Kintz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hannia Bejarano
Added: Wednesday, February 16, 2011

Category:
Category:

Ingredients:  
Ingredients:  
-1 lb dried pinto beans; picked, rinsed & hydrated shopping list
- 6 cups water; to cover 2-inches shopping list
- 1/4 cup onion, chopped coarsely shopping list
- 2 each garlic, cloves; minced shopping list
- 2 teaspoons salt; * See Note shopping list
- 3 each slices of smoked bacon, cut into small pieces shopping list
# 2 each tomatoes; peeled, seeded, chopped shopping list
- 3 each chiles, fresh serrano (or jalapeņo); sliced crosswise shopping list
- 1/4 cup fresh cilantro leaves; chopped coarsely
- 1 bell pepper
-1 can beer

Directions:
Directions:
Bring water and beans to a boil; reduce heat and simmer covered until beans are tender, about 1-1/2 hours.

Add the salt and adjust the seasoning if necessary, and cook the beans, uncovered, for another 15 minutes.

In a separate pan, add bacon and onion until crisp. Add chiles, bell pepper. Cook for 5 minutes or until bell pepper is partially cooked.
Add the diced tomato with their juice, and stir in the cilantro.
Cook the tomato mixture over a fairly high heat for about 8 minutes, until it has thickened.
Add the tomato mixture and a can of beer to the beans and cook uncovered, over low heat for about 15 minutes. Serve in small individual bowls. as a soup.

* Note: Adding salt early in cooking the beans will prevent the beans from being tender.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
You can always buy canned pinto beans for a much faster version. :)

 

 

 

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