Mexican Charro Beans
This is the closest I could come to what my father-in-law likes when he goes out to eat Mexican food. It's a combination of many recipes I've looked at and a lot of taste testing and experimenting.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
main dish
side dish
slow cook
fall
mexican
beans
dinner
summer
spicy (hot)
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
slow cooker
dairy free
- 1 clove garlic
- 2 teaspoon salt
- water
- 1 pound dry pinto beans sorted and rinsed
- 3 pieces bacon fried - reserve drippings
- 1 each tomato chopped
- 1 large anaheim pepper chopped
- 1/2 cup fresh cilantro leaves
- 1 each onion chopped
- Carbohydrate 25.7417583333333 g
- Cholesterol 4.76 mg
- Fat 3.69548333333333 g
- Fiber 6.41066667536894 g
- Protein 9.20955833333333 g
- Saturated Fat 1.15565416666667 g
- Serving Size 1 1 Serving (70g)
- Sodium 64.7983333333333 mg
- Sugar 19.3310916579644 g
- Trans Fat 0.498271666666668 g
- Calories 172 calories
Put the beans, salt, and garlic in a stock pot and cover with water about 3 inches above the beans. Cover and cook on medium-low heat for several hours or until the beans are tender and you have a rich looking broth, stirring occasionally. Add some boiling water if needed during cooking. Cook the tomato, pepper, cilantro, and onion in the reserved drippings until the onions are soft. Remove the garlic from the beans and add the vegetable mixture. Cut the bacon in small pieces and add to the beans. Mix well and let it set on the stove for 15 minutes before serving. This freezes well.
