Name: Charro Beans
Yield: 6 to 8 servings
Ingredients: 1 lb. dried pinto beans; 1/2 lb. center cut bacon, diced; 1 medium onion, diced; 1 small green bell pepper, diced; 1 large ripe red tomato, chopped; 1 fresh jalapeño, diced; 1 Tbsp. seasoning of choice:; 1 (12 oz.) bottle amber beer (optional); 1 bunch fresh cilantro, roughly chopped

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Charro Beans

Recipe by Wanda Benge, Savory Spice—Austin, TX customer

All-Purpose Cooking

Note from the recipe author: "This is an old family recipe from Mexico that my niece-in-law shared with us."

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Serves 6 to 8 servings

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Ingredients

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. Minced Garlic (or 4 fresh cloves, minced)

1 large ripe red tomato, chopped 1 fresh jalapeño, diced 1 Tbsp. seasoning of choice:

Chilean Merquen Seasoning

El Diente Southwestern Seasoning

Medium Chili Powder

2 tsp. Ground Cumin Seeds

1 (12 oz.) bottle amber beer (optional) Salt & pepper to taste 1 bunch fresh cilantro, roughly chopped

Medium Chili Powder (Salt-Free)

Salt & Pepper Tableside Seasoning

Directions

Step 1 Rinse and pick over pinto beans. Cover with water by at least 2 inches and soak overnight.

Step 2 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.

Step 3 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.

Step 4 Bring to a boil then reduce to a simmer and cook until beans are tender, about 2 hours. Add salt & pepper to taste.

Step 5 Stir in cilantro just before serving.

Recipe Notes

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.