Charro Beans (also
Yield - 1 -1/2 to 2 Gallons
1 LB BACON (Diced into pieces)
2 LARGE ONIONS (Chopped)
2 LBS PINTO BEANS
1 LARGE POD FRESH GARLIC (Minced)
4 FRESH JALAPEÑO PEPPERS (Whole)
1/2 GALLON CHICKEN STOCK (See recipe)
2 -12 OZ BEER (Do not use a lite beer)
1 BUNCH FRESH CILANTRO
In a 12 quart Dutch oven and over medium heat lightly fry the bacon and onions until limp (do not crisp bacon). Add beans, garlic, jalapeños and chicken stock; next add enough water to completely cover the beans plus 1 inch. Add the beer, cover and simmer over low heat for 1 -1/2 hours. Stir the beans occasionally, do not allow the beans to absorb all of the liquid. They should be somewhat soupy. If more liquid is required either add additional stock, water or beer. (Whichever is your favorite.)
When done the beans should be tender, but not mush. Add the cilantro simmer for 5 minutes and serve.
If you like your beans spicy add more jalapeños.
Serve the beans in a large warmed soup tureen or in a 2 inch hotel pan chafer setup.
This is a great recipe to be served with fajitas or other Mexican dishes.
I have also seen the spelling as Charo Beans.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: November 21, 2016.