Search this Topic:
Member Since: 07/02/12
Apr 23 13 8:25 AM
Member Since: 07/03/12
Apr 24 13 7:28 AM
Apr 24 13 9:46 AM
Apr 24 13 1:20 PM
Apr 24 13 1:59 PM
BUCK A POUND AT HEB!! Whoo hoo!!
Apr 24 13 2:01 PM
Apr 24 13 2:05 PM
1 lb pintos, cleaned and picked over
6 slices bacon chopped1 lb chorizo sausage 1 lg onion, chopped 1 bell pepper, chopped2 roasted poblanos, chopped OR a few roasted hatch chilisChopped jalepeno to taste (I used about 3-4 fresh) 2 C chopped tomatoes1-2 bottle Shiner or other dark beer 4-5 cloves minced garlic1-2 bunches cilantro (stems and leaves) chopped Palm full of Mexican Oregano and Ground CuminS&PWater to cover.
Cook off the bacon, add the sausage and continue to cook through, then add onions & bell pepper and cook until they begin to soften; create a ‘hot spot’ and add garlic. Allow to cook for a couple minutes then incorporate with other ingredients in pot. Toss in poblanos and jalepenos, tomatoes, beer, herbage and huge handful of chopped cilantro. Add water to cover. Allow to cook stovetop for several hours on very low heat, covered. Stir often. OR cover and pop in 275 degree oven for about 4-5 hours. You can serve ‘as is’ or over cooked rice. I often add shredded monterey jack cheese, chopped scallion and fresh cubed hunks of avacado. You can also add fresh cilantro on the top. Flour tortillas on the side.
Beans can be but do not have to be soaked overnight. They just take a bit longer to cook.
All ingredients are to taste. You can add more or less sausage, poblano, jalepenos, cilantro and herbs. Use a heavy duty dutch oven (I use enameled CI) but hd stainless (like All Clad) will work as well. Or even better....use the slow cooker, especially if you presoak your beans.
The key to good charro beans is the cilantro. When I use the word ‘bunch’, it equates to about 2-1/2 cups chopped. Just rough chop the leafy part and mince the stem part, but use the whole thing! It’s all flavor!
Apr 25 13 10:35 AM
© 2017 Yuku. All rights reserved.