CHARRO BEANS
Why I Love This Recipe
When we eat Mexican food, we MUCH prefer charro beans vs. "frijoles refritas." (refried beans) These are SOOOO yummy. I developed this recipe a few years ago. And eating them left-over is even better.
Ingredients You'll Need
Dried pintos
water
salt
pepper
garlic powder
cumin
yellow onion
1 minced, seeded jalepeno
1 can tomatoes
cilantro
Directions
Pick through beans to pull out all rocks and "uglies."
rinse well
Put beans in large pot...cover with about 4 inches of water. bring to simmer and stir OFTEN. (The stirring is what thickens and darkens your broth.) (add water as needed)
After beans and broth are dark brown and beans are very tender, add salt, pepper, garlic salt and cumin to taste.
Add one diced yellow onion. (If someone doesn't like onion pieces, I add onion powder.)
add 1 can tomatoes, juice and all. and 1 bunch cilantro, stems chopped off. Add the jalepeno if you want.
