Due to technical difficulties, I’m posting this a day late. But I’m excited to share this recipe with you! You see, this is actually my very own recipe…my creation. I’ve said before that there are only two things that I’m confident that I cook quite well, and this is one of them…Charro Beans!
If you don’t live in the south, you may have never heard of charro beans. It’s simply Mexican pinto beans that are on the soupy side. Yeah…like bean soup! And these are quite tasty.
And for those who can’t (or don’t want to) watch the video, here is the recipe for you. This makes an 8 quart pot of beans. You can divide the recipe as needed.
2.5 pounds of pinto beans
2 medium onions, chopped
10 jalapenos, chopped (you can use less, depending on your taste for spicy foods)
5 cloves of garlic, chopped
4 tomatoes, diced
1 bunch of cilantro, chopped
1.5 to 2 pounds of sliced bacon, cut into about 1″ pieces
5 tbsp Johnny’s seasoned salt (if this brand is not available in your area, you can substitute another brand, but start with less, as other brands, in my experience, tend to be saltier)
Wash beans and add to 8-quart pot or crock pot. Add onions, tomatoes, jalapenos, cilantro, garlic, and seasoned salt. Fill pot with water just to the top of the ingredients, and mix thoroughly.
In a skillet, cook the bacon over medium heat until the bacon is not quite completely cooked. You want it to be soft—not crunchy. Add bacon AND bacon grease to the pot of beans. Add more water to at least 1″ above the ingredients. Stir thoroughly, place lid on pot, and then turn on to cook.
I allow mine to cook for several hours, because it turns into more of a gravy consistency, which I love! These beans, in my opinion, definitely taste better the longer you cook them.
We eat ours over rice, with a bit of cheddar cheese on top. Yummy!!! This is especially good in cold weather, but we eat the year-round.
If you try this, let me know what you think!! And if you’d make any changes, let me know. I’m sure they can be improved upon, and I’m here to learn.