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.
- 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.
Note: Serve with tortillas! You can make the pinto beans in a slow cooker, and just fix the sautée portion just before they're done.
Kitchen tools you'll need for Charro Beans:Dutch Oven, Skillet or Sauté Pan
Ready in: 3 Hours