Charro Beans

Name: Charro Beans
Total time: 240 min
Yield: Serves : 10
Ingredients: 1 1/2 pounds dried pinto beans, picked over and rinsed; 1 quart low-sodium chicken broth; 3/4 pound thickly sliced bacon, sliced crosswise 1/4 inch thick; 16 garlic cloves, peeled; 3 large jalapeños—halved, stemmed and seeded; 1 tablespoon dried thyme; 1 tablespoon dried oregano; 2 large bay leaves; Kosher salt and coarsely ground black pepper

Active Time

20 MIN

Total Time

4 HR

Yield

Serves : 10

"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

Ingredients

1 1/2 pounds dried pinto beans, picked over and rinsed
1 quart low-sodium chicken broth
3/4 pound thickly sliced bacon, sliced crosswise 1/4 inch thick
16 garlic cloves, peeled
3 large jalapeños—halved, stemmed and seeded
1 tablespoon dried thyme
1 tablespoon dried oregano
2 large bay leaves
Kosher salt and coarsely ground black pepper

How to Make It

Step 1

In a large pot, cover the beans with water and bring to a boil. Remove from the heat, cover and let the beans soak for 1 hour.

Step 2

Drain and rinse the beans and return them to the pot. Add the broth, bacon, garlic, jalapeños, thyme, oregano, bay leaves and 2 quarts of water and bring to a boil. Simmer over moderately low heat until the beans are very tender, 2 hours and 30 minutes. Discard the jalapeños and bay leaves. Pick out and mash the garlic cloves, then stir them back into the beans. Season the beans with salt and pepper and serve.

Make Ahead

The charro beans can be refrigerated for up to 2 days.

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Aggregate Rating value: 3

Review Count: 745

Worst Rating: 0

Best Rating: 5

Author Name: Suzy MacFarland

Review Body: 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.

Review Rating: 3

Date Published: 2018-02-07

Author Name: ShopDog

Review Body: 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.

Review Rating:

Date Published: 2017-07-23

Charro Beans

Ingredients

How to Make It

Make Ahead

You May Like

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