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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Charro Beans Recipe

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This recipe for Charro Beans is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, 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 lb. uncooked, dried pinto beans
8 cups water
1/2 lb. thick cut bacon, (cut slices into thirds)
1 can diced tomatoes, undrained
2 medium onions, chopped
1 bell pepper, red or green, diced
3 fat cloves garlic, minced
1 can (4 oz.) diced green chilies
2 tsp. chili powder
1/2 tsp. dried oregano, crushed
1 tsp. ground cumin
1/2 tsp. paprika
1/4 tsp. red cayenne pepper (optional)
Salt and Pepper to taste
1 cup beer
Directions:
Directions:
Sort beans and rinse. Place beans in bowl, cover with water and soak overnight. Discard soak water.

Place beans in large pot and add 8 cups water; Simmer partially covered for 1 hour. Cook bacon until crisp. Add bacon and 2 Tbsp. of the drippings to the beans. Add tomatoes to the beans. Add onions, bell pepper, garlic, green chilies, chili powder, oregano, cumin, and paprika. Add cayenne pepper if desired. Bring to a boil, then reduce heat to low. Simmer partially covered for three hours, or until beans are tender. Turn off heat and add beer. Season with salt and pepper to taste. A Fussell family favorite. Goes great with any Mexican food, or Barbeque.
Number Of Servings:
Number Of Servings:
12 servings

 

 

 

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