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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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Enjoy this Texas Cooking recipe and have a great week!
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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)
- Combine the beans and garlic in a large pot and add water, covering two inches over the beans.
- 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.
- Thirty minutes before the beans are cooked, add the salt.
- 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.
- When the beans are tender, stir in the sautéed ingredients and simmer for ten minutes longer.
- Garnish with chopped cilantro and avocado.
- 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!
Lone Star List
Here are some things that caught my eye this week!
- Bev Cooks: Spinach and Mushroom Stuffed Pork Tenderloin recipe, Mexican Please: Express Carne Asada recipe and How to Make Tostada Shells
- VIDEO: Pachelbel’s Canon Played by Train Horns - Merry Christmas!
- VIDEO: Friday Find: The Best Barbeque in Austin - includes Louie Mueller Barbecue, Micklethwait Craft Meats, Franklin Barbecue..... and the winner is...
- FWST: 60 years of holiday lights: How Fort Worth became the ‘Christmas City’
- 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.
- 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"
- NYT Food: This Year's Best Pastry Cookbooks from Melissa Clark
- Making White Russians with Deep Eddy Vodka
- New in the Book Pile!
Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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