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Today's Recipe of the Week is Charro Beans. They are delicious. So good, you can eat these for breakfast, lunch and dinner! Enjoy!

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Charro Beans

Charro beans are typically on the soupy side, served in a separate bowl. This recipe combines bacon and sautéed vegetables with the beans to make a delicious side dish for practically anything Tex-Mex. `

  • 1 lb. dried pinto beans, rinsed and soaked
  • 4 cloves garlic
  • 4 slices of bacon, diced into small pieces
  • 1 onion, diced
  • 4 serrano chiles, chopped
  • 1 tomato, diced
  • 1 tablespoon salt
  • Cilantro, chopped (for garnish)
  1. Combine the beans and garlic in a large pot and add water, covering two inches over the beans.
  2. Bring to a boil over high heat and cook for two hours. After the first hour, check water level. Add one to two cups of warm water if necessery.
  3. Thirty minutes before the beans are cooked, add the salt.
  4. Meanwhile, lightly brown the bacon in a large skillet over medium heat. Add the onion and the chiles and sauté until the onion is golden brown, about 5 to 6 minutes. Stir in the tomato. Remove from heat.
  5. When the beans are tender, stir in the sautéed ingredients and simmer for ten minutes longer.
  6. Garnish with chopped cilantro and avocado.
  7. Makes 6 servings.

Serve with tortillas! You can make the pinto beans in a slow cooker, and just fix the sautée portion just before they're done. EXTRA RECIPE: Make with these beans this wonderful Spanish Rice recipe from Los Barrios in San Antonio. You'll love it!

Kitchen tools you'll need: Dutch Oven, Skillet or Sauté Pan

Lone Star List

Here are some things that caught my eye this week!

  1. Bev Cooks: Spinach and Mushroom Stuffed Pork Tenderloin recipe, Mexican Please: Express Carne Asada recipe and How to Make Tostada Shells
  2. VIDEO: Pachelbel’s Canon Played by Train Horns - Merry Christmas!
  3. VIDEO: Friday Find: The Best Barbeque in Austin - includes Louie Mueller Barbecue, Micklethwait Craft Meats, Franklin Barbecue..... and the winner is...
  4. FWST: 60 years of holiday lights: How Fort Worth became the ‘Christmas City’
  5. Marfa Public Redio: At Big Bend Park, A New Plan to Fight Exotic Wildlife Science confirms what visitors intuit: Big Bend National Park is a singular place.
  6. Michael Barnes: A deep dip into Lockhart from 60 to 70 years ago - Tom Coopwood and Jim Stedman grew up in Lockhart during the 1940's and 1950's. They helped put together "Lockhart Memories"
  7. NYT Food: This Year's Best Pastry Cookbooks from Melissa Clark
  8. Making White Russians with Deep Eddy Vodka
  9. New in the Book Pile!
    Smokelore: A Short History of Barbecue in America by Jim Auchmutey.

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