Recipe by PBOTHWELL
"Mexican 'pork and beans' recipe. If you like, top with lime, green onion, salsa, cheese, and sour cream, even pork rinds."
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onion, finely chopped
cooked ham, diced
chorizo sausage, crumbled
5 (16 ounce) cans
pinto beans, rinsed and drained
whole chipotle pepper
garlic, pricked with a fork
Fantastico! A friend served this with ribs at a cookout and I memorized the different tastes and came to this site and did an ingredient search. Viola... Charro Beans! The only difference is she used chopped hot dogs in place of the ham and hers had a rough-chopped bell pepper (both of which I prefer and use as well). DO NOT skip the chipotles - they MAKE this dish with their smokey goodness. Will be a good side dish for Chilaquilles on this site and of course as a side for ribs! I LOVE THIS RECIPE.
We didn't like this at all. When I cooked it, I had to add more ingredients to give it flavor.
These beans are excellent, similar to a restaurant favorite. I used dry beans, used fresh bacon, cut it in small bits and put in the pot with dry beans at start of cooking. I cooked chorizo just enough to crumble then added to bean pot. I also add little oregano. I did not have a chipotle, used a jalepeno instead. Takes a little longer to cook but well worth the wait.
I modified this recipe to fit what I had and our taste. I used 6 strips of bacon 1/2 pound jalepeno sausage cut in 1/4" slices 1 pound of dried pinto beans 1 poblano pepper 1/2 bunch of cilantro 1 teaspoon cumin I started the beans in a pot of boiling water for 30 minutes and then transfered them to a crock pot and cooked them all day with the garlic, pepper and cilantro. 30 minutes before the beans were finished I reserved 2 cups and mashed them with a potatoe masher returning them to the crock pot, then added all of the other ingredients and cooked it for the final 30 minutes. Of course I put the cooked bacon in the pot as well even though it does not have that in the recipe. I did not remove the garlic or pepper since they cooked in the crock pot all day and pretty much broke into tiny peices. The pot of beans was devoured and I am going to have to buy another large crock pot so I can double the recipe next time. This is a great recipe since it gives you all kinds of wiggle room to modify it to what you have on hand and your families taste.
I always make refried beans, but this was an awesome recipe. All I did was in the evening, I used dried beans in a crockpot, added all the ingredients, except the whole garlic cloves (I used minced garlic instead) and I added a can of Rotel, other than that I followed the recipe. I cooked the meats and added them to the crockpot and let it all cook overnite. Added some salt & garlic salt the next day and it was ready for lunch. Ate with cornbread (Golden Sweet Cornbread Recipe) and another day mashed them for some burritos. WONDERFUL!
FANTASTIC! I used well seasoned ground beef instead of chorizo & I omitted the ham...going w/ a thick cut bacon instead. I added chicken broth when it ran dry, instead of water & let them simmer for about an hour until dinner was ready....adding more broth when necessary.
EXCELLENT:I CUT THE RECIPE IN HALF FOR A SMALL CROWD,IT WORKED OUT GREAT.COULDN'T FIND CHIPOTLE PEPPER, SO I USED CHIPOTLE SALSA...IT'S A KEEPER
While I like this recipe, I made a few changes. Starting with fresh pintos, and omitting the bacon. instead I used pork sausage and chorizo for the flavor. Also added jalapenos, cilantro, and finely chopped garlic and pearl onions.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy 'Charro' Beans
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 229
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