Delicious Pot of Charro Beans
Ingredients
- ½ lb dried pinto beans
- 3 strips of bacon, cut into ½-inch pieces
- 1 clove fresh garlic, minced
- 2 Roma tomatoes, seeded and diced
- ½ white onion, peeled and chopped
- ½ green bell pepper, seeded and diced
- 6 oz beer (optional, for added flavor)
- 2 tablespoons cilantro, chopped
- 2 jalapeño peppers, seeded and chopped
- 1 liter water (enough to cover the beans by an inch)
- Salt and pepper, to taste
Instructions
1. Prepare the Beans
- Soak the pinto beans in cold water overnight. Discard any damaged beans or impurities.
2. Cook the Beans
- Drain the beans and place them in a pot with fresh water, covering them by about an inch.
- Simmer on low heat for 1 to 1½ hours, or until tender but not mushy.
- Drain and reserve the cooking liquid.
3. Cook the Bacon
- In a skillet, cook the bacon pieces until they’re almost crispy.
- Remove the bacon and set aside, leaving the bacon fat in the skillet.
4. Sauté the Vegetables
- Add the chopped onion to the bacon fat and cook until soft and slightly golden.
- Stir in the minced garlic, diced tomatoes, green bell pepper, and jalapeño peppers.
- Cook until the vegetables are tender.
5. Combine Ingredients
- Return the cooked bacon to the skillet.
- If using beer, add it now and simmer until the liquid reduces. If not, skip this step.
6. Mix the Beans
- Transfer the cooked beans to a large pot.
- Add the bacon and vegetable mixture along with the chopped cilantro.
7. Adjust the Consistency
- Pour in enough reserved cooking liquid to just cover the beans.
- Heat the mixture until warmed through.
- Season with salt and pepper to taste.
8. Optional: Thicken the Sauce
- For a thicker consistency, blend one cup or more of the bean mixture and return it to the pot.
9. Serve
- Enjoy as a side dish with tortillas or as a complement to your favorite main course.
This flavorful pot of charro beans is perfect for gatherings, barbecues, or a cozy family dinner. 🌟