Tuesday, July 5, 2011

Janice's Charro Beans

This makes a terrific part of any Tex Mex meal. Use as a a taco topper, side dish, as a dip for taco chips, or as part of a burrito or fajita! The recipe also works well vegetarian. Simply do not use the bacon, saute the onion in olive oil or steam saute in water, and add 1/2 a teaspoon of smokey paprika.

The nutrition facts are at Calorie Count!

Charro Beans


2 (15 oz) cans pinto beans, drained and rinsed
3/4 c beef stock
3 bacon slices, meaty type with excess fat removed
1/4 c onion, chopped fine
2 garlic cloves, minced
1 jalapeno, halved, seeded, minced
1 hot chili pepper such as a serrano, halved, seeded, minced
1 t dried thyme
1 t dried oregano
1 Whole Bay Leaf
1 T cilantro, chopped


Heat a pot over medium heat. Add bacon sliced into small pieces (discard excess fat only sections) and onion. Saute until bacon is cooked and onions start to brown. Add the garlic, peppers, and all seasonings but the cilantro, stir for about a minute or two. Add 1/4 cup of the stock to deglaze the pan, then add the rest of the stock and the drained and rinsed beans. Bring to a simmer for about 15-20 minutes or until the liquid thickens. Stir in the cilantro. Serve hot.


Deglazing is important as that is when you scrape up all the little browned bits of tasty stuff for incorporation into the sauce. Yum!

Delicious as a filler for a wheat tortilla, top with Hollie's Pico de Gallo.

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