Reviewed: Nov. 22, 2009

This was good but I will leave out the beer next time. It was overpowering.

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Michelle

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Reviewed: Sep. 27, 2009

Great recipe! Thanks.

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Scatcat ~ Rachel

Cooking Level: Expert

Home Town: Buffalo, Texas, USA

Living In: Bremond, Texas, USA

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Reviewed: Aug. 11, 2009

I made this for dinner tonight,and it turned out GREAT! I drained half the water out,after boiling beans for an hour(in a regular pot)on top of the stove. Added beef broth instead of the beer. Added a can of ro-tel to the mix (we like it spicy) instead of the fresh tomatoes. Served with a side salad and corn-bread! A delicious bean dinner : Great meal for snugglin'up after (wink,wink)! HA!

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BRAD

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Reviewed: Jul. 25, 2009

Being from Texas let me just say these beans are the real deal! I am sure the recipe is fine exactly as written. However, I made some changes only because I had to work with what I had on hand. I used a ham hock in place of the bacon, added a can of diced tomatoes instead of whole, used chicken broth instead of water and used 2 jalapenos, chopped in place of the can. My husband said they were the best beans he has ever eaten.

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Genesis54

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Reviewed: Jun. 10, 2009

I make this recipe all the time. I take it to work and everyone loves it. One of my favorite recipes on All Recipes!!! Thanks.

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Stephanielynn

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Reviewed: Jun. 2, 2009

Oh, my gosh, was this good. I plan to make this many times in the future. I've never cooked dry beans, but I figured this seemed pretty easy to start with. I ended up soaking the beans for 24 hours (I wasn't in any hurry) and then cooked them overnight because I didn't want to leave the crockpot on when I was away at work. When I got home that evening, I turned the crockpot on to heat while I fixed some rice and Mexican Grilled Chicken from the site. I used 26 oz of beef stock instead of the beer , added 2 tsp (2 cubes) of bouillion, and a can of tomatoes with green chilies instead of the fresh tomatoes and canned jalapenos. It was so delicious (and I'm not a bean person, take it from me :D ). I woke up in the middle of the night and I could smell the wonderfulness coming from the kitchen. It was perfectly salted and, because I soaked the beans for so long and then cooked it for about 9 hours on low, the beans were thick and melted like butter. You have to try this.

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kt_simms

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Reviewed: May 4, 2009

Really good and the flavors are perfect. I did the quick-soak method (bring the beans to a boil and then let sit for 1 hr) the day I cooked the beans and they turned out great.

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ChaChaKABOOM

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Reviewed: Apr. 6, 2009

This was pretty good - it would have been much better if I'd left out the beer. I tasted it along the way, and after adding the beer, it was such a powerful taste that it was hard to overcome (I used Bud Light). I also used the can of tomatoes with chiles in it, and definitely wasn't too spicy. Kids and husband ate it, so all was not lost :)

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SUZYB.

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

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Reviewed: Feb. 9, 2009

I hate to spoil the great rating but the amount of jalapenos made these beans taste like fire (and we like our food spicy). The beer (I used Negro Modelo) also made the beans taste bitter. This was a lot of work for relatively bad payoff. I doubt I'd make these again, but if I do, I will only add a little bit of jalapenos, and maybe 1/3 of a beer.

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JCL

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2008

Yum! We really liked this one. I doubled the recipe and the next day we made bean burritos out of the leftovers. I did not add the beer. I also substituted a can of rotel for the tomatoes and jalapenos. I also followed another reviewer’s advice and used two cubes of beef bouillon. I did not have to soak my beans before putting them in the slow cooker. They cooked about 8 hour’s total. Thank you for the recipe.

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sahmof2

Cooking Level: Intermediate

Living In: Edmond, Oklahoma, USA

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Reviewed: Nov. 28, 2008

awesome recipe! i have made this at least 3 times now and there getting better every time. it's VERY close to my sisters mom-in-law who will not give away her recipe. i made some changes just because i made them on stovetop instead in a slowcooker, i followed some of the suggestions from other reviewers to add 1 tsp of cumin, packet of sazon and omitted the beer. def soaked the beans overnight. Great recipe, thankyou for submitting it.

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albita78

Cooking Level: Beginning

Living In: Miami, Florida, USA

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Reviewed: Sep. 5, 2008

we loved these beans...I will def be making these over and over again...I have told everyone how yummy they are!!! My picky 8 year old had 2 helping...thanks for sharing this recipe...

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maureen Martinez

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Reviewed: Jun. 15, 2008

After reading the other reviews, I was able to collaborate a few shortcuts that saved me valuable time and still ended up with a result myself & my family loved! Instead of cooking the beans from scratch, I used two large cans of pinto beans (same cost; no prep). For the tomatoes, I used one regular can of diced tomatoes with jalapenos (my family thanked me for not making it 'too' spicy; the canned tomatoes had just the right amount of jalapenos). Make sure that you finely chop the onions and cilantro, this way they don't detract from the main ingredient. I also added a 1/2 tsp. cumin & a 1/2 tsp. chili powder. Once all the main ingredients were mixed, I brought it to a boil, covered and then let it simmer for an hour. Also, I ended up adding only 1/2 the beer. Other than that, I followed the recipe as close as possible. It was the perfect side dish to our grilled fish tacos. Wonderful, simple and delicious! Thank you for sharing it!

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Maria Lawrence

Home Town: San Diego, California, USA

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Reviewed: May 5, 2008

This was a super simple recipe, easy to use in the slow cooker, but I boiled the beans 3 times before tossing in the cooker because I forgot to soak...still turned out great; I also added canned tomatoes and fresh serano chiles...served with tortillas and cheese. I make Mexican dishes often and this was one I will be making again.

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Hayngrl

Cooking Level: Expert

Living In: Visalia, California, USA

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Reviewed: Feb. 24, 2008

Great dish. Be sure to pre-soak the beans overnight. I cut the amount of jalapenos in half, and I'm glad I did - still spicy, but not over-the-top. Subbed one 14.5 oz can of Muir Glen fire-roasted diced tomatoes for the two fresh tomatoes, which worked out perfectly (it's winter - where ya gonna find good tomatoes now?). Smokey from the baon, spicy from the peppers, great with the cilantro, and used 1/2 the amount of beer - Corona - nice touch. Had to cook an extra hour but they were perfect, and even my non-bean-eating kid liked them. Check the date on your beans to make sure they're fresh. Makes a big difference in cook time and how soft they get.

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j

Cooking Level: Expert

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Reviewed: Jan. 30, 2008

This was okay, but not as great as the reviews indicate, in my opinion.

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Kim

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Reviewed: Jan. 30, 2008

these beans are excellent. i think people who gave it three stars just don't appreciate frijoles, because this is perfecto...i also took the advice of one reviewer and added in chicken broth ( 1 cup) with the garlic and salt when I began cooking the beans. Also, I soaked my beans for at least 8 hours and they still needed 1 hour on high and about five hours on low until they were done. some people didn't add the beer at the end -- i think it def. added flavor; with the smokiness of the bacon it tasted great. i used a little less than a whole 12 oz. bottle. muy bueno.

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ladydayc

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Reviewed: Dec. 9, 2007

These were pretty good but I wasn't a big fan of the beer smell. The taste of the beer disappeared (good thing because I hate beer) but it did enhance the overall flavor of the dish. I followed the recipe pretty closely, the exceptions I made were using fresh jalapeno instead of canned, salt pork instead of bacon and cooking on the stovetop rather than in a slow cooker. I did not soak my beans and they turned out just fine after about 3 hours. I give it 4 stars because although it was good I just wasn't wowed. I expected a more vibrant flavor.

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Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 11, 2007

Excellent recipe. My only advice would be to save the salt until the end since it can sometimes make beans tough. I used a very dark beer. I wasn't sure about how that would work but it was all I had on hand. It was very good.

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cooking=love

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Reviewed: Oct. 15, 2007

My abuelita uses bacon and pig skin (fat) in her beans. You can get pig skin and other uncommon meat items from a local mexican store. Like ears tongue. We made these beans last New Years and they turned out great, minus the beer. Soaking beans before cooking is a must.

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mamazambrano

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Frijoles a la Charra

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