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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pappasito's Cantina Frijoles a la Charra Recipe

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This recipe for Pappasito's Cantina Frijoles a la Charra is from Our Family Cookbook , 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:  
1 1/2 lbs. dry pinto beans, uncooked
1 gallon cold water
3/4 lb. Wright Brand thick slice bacon pieces, chopped into 1" squares
1/2 c. plus 1 Tbsp. fresh garlic, chopped fine
4 Tbsp. plus 1/8 c. cilantro, chopped fine
1 c. white onions, chopped
1/4 diced green chili peppers from a can
1 Tbsp. cumin
1 Tbsp. chili powder
1/2 gallon cold water
1 1/2 Tbsp. salt
2 cups Roma tomatoes, chopped
Directions:
Directions:
Soak beans in 1 gallon cold water for 8 hrs (overnight). Drain when ready to use.

In a 2 gallon heavy pot cook the bacon pieces until well done, but not crispy. Do no undercook the bacon.
Add 1/2 c. chopped garlic, 4 Tbsp. cilantro and the chopped onions to hot bacon and grease.
Cook until onions are transparent. When onions are ready, add the beans, green chili peppers, cumin and chili powder.
Stir and add 1/2 gallon cold water. Turn heat to med. low. Add salt to taste and stir.
Cook beans slowly until for tender (~ 1 hr.), stirring constantly to avoid burning.
Add tomatoes, remaining 1 Tbsp. garlic and 1/8 c. cilantro. Serve

 

 

 

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