Recipe: Charro Beans
Note from the recipe author: "This is an old family recipe from Mexico that my niece-in-law shared with us."
- 1 lb. dried pinto beans
- 1/2 lb. center cut bacon, diced
- 1 medium onion, diced
- 1 small green bell pepper, diced
- 1/2 tsp. dehydrated minced garlic (or 4 fresh cloves, minced)
- 1 large ripe red tomato, chopped
- 2 tsp. dehydrated diced jalapeño (or 1 fresh jalapeño, diced)
- 1 Tbsp. ONE of the following spice blends:
- Mapuche Style Merkén Seasoning
- El Diente Peak Southwestern Seasoning
- Medium Chili Powder
- 2 tsp. ground cumin
- 1 (12 oz.) bottle amber beer (optional)
- salt & pepper to taste
- 1 bunch fresh cilantro, roughly chopped
Savory’s Test Kitchen adapted the author's original submitted recipe a bit to show how it works with several of our spices and Southwestern style chile spice blends or chili powders.
Rinse and pick over pinto beans. Cover with water by at least 2 inches and soak overnight. In a Dutch oven or large saucepan, cook bacon over medium heat until soft and fat renders. Add onions and peppers and cook until onions are soft, stirring occasionally, about 5 min. Add garlic and cook 2 more min. Drain and rinse beans and add to pot. Stir in tomatoes, jalapeños and chile spice blend of choice. Add beer (if using) plus enough water to cover all ingredients. Bring to a boil then reduce to a simmer and cook until beans are tender, about 2 hours. Add salt & pepper to taste. Stir in cilantro just before serving.
Great as a side to any Southwestern meal. Try with eggs, tortillas and avocado for breakfast or brunch.