"Most people prefer margaritas either frozen or on the rocks. In Texas, it's the same with refried beans versus charro," says Tim Love. Refried beans are made with mashed pintos; for charro—a Tex-Mex take on pork and beans—the beans are served whole in a spicy broth.Plus: How to Cook Any Bean More Dishes with Beans
This is my go to recipe for charro beans!
This may be a good base recipe but our Mexican family never uses garlic in our food and still receive rave reviews. Not traditional, but something I love, is Spanish chorizo. I think is a great addition with the bacon, Mexican chorizo and maybe some English pork back for my choices. Of course, Mexican chorizo is traditional along with some kinds of pork such as ham. We use cumin, oregano, onion and chile or ground chile of some kind. Thyme and bay leaves are not typically tradition so I would leave them out. They are not necessary. Low sodium does not go with any kind of bean, btw. You will just end up with bland beans. However, if you do use low sodium, add lime or lemon juice to your served portion. It will bring out the salty taste and brighten the flavor overall.
Question; during the 2 1/2 hrs of cook time, is that covered or uncovered? 3 quarts of fluids is a lot without reducing, so I am assuming uncovered, but would like to hear a definitive answer, Please. Thank you.
