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Charro Beans Recipe

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This recipe for Charro Beans, by , is from Made With Love, 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!

Cindy Hoots


1 lb. fried pinto beans or 4 cans
1 oz. chicken or beef broth
2 cloves garlic, chopped (or 1 tbsp. powder)
med. onion, diced
2 jalapeno peppers, seeded & diced
med. green pepper, diced (opt)
1 can Rotel tomatoes
1 lb. ground beef or turkey
salt & pepper
6 strips bacon, fried chopped
bunch fresh cilantro, chopped (or dried)

For Dried Beans: Rinse; cover with water an bring to a boil in a large pot. Cook over medium heat for 1 - 2 hours until tender, but firm.

For Canned Beans: Open & pour into a large dutch oven pot, undrained. Heat and simmer on low. Add broth to beans & continue to simmer.

Brown meat with onions, green peppers & jalapenos; drain. Return to pot & add tomatoes, garlic, salt & pepper, to taste. Cook on low heat, 30-40 minutes. If it gets low on liquid, add more broth.

Fry bacon & chop. Add cilantro & bacon to pot.




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