Charro Beans
These are like the amazing beans that Chevy's used to make. They are great as a side dish, or serve them as the main dish topped with sour cream, shredded cheese, and salsa - with a side of tortillas, or course.
Yield: 12-1/2 cup servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 1/2 pounds | pinto beans, sorted and soaked overnight in water |
| 3/4 pound | bacon, chopped |
| 16 cloves | garlic, peeled |
| 1 | jalapeno chiles, seeded and finely diced |
| 7 cups | water |
| 4 cups | chicken broth |
| 1 tablespoon | dried oregano |
| 1 tablespoon | dried thyme |
| 1 bunch | cilantro, stems removed, leaves chopped |
| 2 | bay leaves |
Directions:
Drain and rinse soaked pinto beans. Set aside.
Add bacon to a large, heavy bottomed pot over medium-low heat. Cook bacon, stirring frequently, until it starts to get crispy, about 10 minutes. Stir in jalapeno and garlic cloves, cook for 2 minutes. Stir in oregano, thyme, and cilantro. Add in pinto beans, chicken broth, water and bay leaves. Bring beans to a boil. Reduce to a simmer for 1.5-2 hours, or until beans are soft. Pick out bay leaves and mash any garlic cloves you see (all of my garlic cloves just 'melted' into the beans so I didn't have to mash them). Serve warm garnished with cilantro, extra sharp cheese and tortilla chips. Keep leftovers in the fridge for up to a week or freeze for easy dinners.
Source: https://immaeatthat.com/2014/09/26/homemade-charro-beans/
