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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Charro Beans Recipe

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This recipe for Charro Beans is from The Harju 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:  
1 lb. Pinto Beans, dried
6 C Water, enough to cover the beans in a large bowl
4 Slices Bacon, sliced
1/2 Yellow Onion, diced
1 Jalapeno, seeded and diced
2 Cloves Garlic, minced
4 C Chicken Broth
2 C Water
2 tsp. Salt
1 tsp. Ground Cumin
1/4 tsp. Dried Oregano
Optional toppings:
diced onion
diced cilantro
Directions:
Directions:
1. Add the dried pinto beans to a large bowl. Pour in the water, ensure that the beans are covered completely with water. Allow to sit overnight or for at least 5 hours. Drain out any excess water and rinse the beans off.
2. Heat a large pot or dutch oven over medium high heat. Add the bacon and cook until crispy. Remove the bacon and set aside. Drain the grease, reserving 1 Tbsp. in the pot. Add the diced onion and jalapeno. Cook until the onion and jalapeno are soft and tender.
3. Add garlic and cook for an additional 30 seconds.
4. Pour in the broth, water, rinsed beans, salt, cumin, oregano and the crumbled bacon.
5. Bring the pot to a simmer, stirring occasionally. Cover and allow the beans to cook for 1hr 30 minutes to 2 hours, stirring occasionally. The broth will thicken and be flavorful and the beans will be tender.
6. Serve with optional diced onion and cilantro
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
overnight Cook time 1 1/2 - 2 hours

 

 

 

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