"This is a really tasty pinto beans recipe made in the slow cooker. This recipe is great to serve along with enchiladas or to take to a barbecue or potluck." — KIM93306
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dry pinto beans
fresh tomatoes, diced
1 (3.5 ounce) can
sliced jalapeno peppers
1 (12 fluid ounce) can
chopped fresh cilantro
I am a born and raised Texan, married to a hispanic male, and we have tried our share of beans a la charra. This is the best yet! My husband went to the grocery store this morning to buy all of the ingrediants so that I can make it again today. I, also, doubled the recipe, except for the beer, and cut my bacon when it was frozen. I can't wait to make this for my Hispanic in-laws, and show 'em gringa's stuff. He-He
these have a good flavor, but not any better than my own recipe. AN IMPORTANT NOTE: you MUST soak beans overnight first. anyone trying to follow this recipe who does not do so is going to be pretty frustrated!
I had been looking for a recipe for "Charro" pinto beans ever since I tasted them on a trip to Austin, Tx last summer. These are pretty close. Only thing I changed was to use half water-half chicken broth to start cooking the beans, and I used a can of diced tomatoes with green chilies instead of the fresh, as they are soooo expensive. I will make these often as I now prefer these to refried beans. Thank you Kim!!
What fabulous beans! I used 3 cups of dried pinto beans. I did not have any fresh tomatoes, so I did substitute diced canned tomatoes with green chiles. I still added the jalepenos and did not find the heat too much. The only other modification I made was adding 2 packets of Goya Sazon because I really find that it adds so much to the taste. For the people who said their been took a lot longer, you most likely have old beans (even if you just bought them). There's really no way to tell, but try to shop at a Mexican grocery store if there is one in your city. The product is turned over much faster there. I'm happy to have found this recipe to add to my bean dish collection. It is a grate side to some simple quesidillas.
This recipe is the one I've been looking for. I am a Texan, so beans a la charra are easy to come by here. Yet, this recipe is tied for first place with my cousin's who won't tell her recipe. Ha-Ha, I don't need it now. The person that gave it one star must have done something wrong. I doubled the recipe, except for the beer (used only one can) and added crushed beef boullion (about 2 cubes).
Great recipe, although a little on the spicy side for some. If you're a wimp about spicey stuff, I suggest going easy on the jalapeno's the first time. Also, the southern bred husband told me you shouldn't salt beans until the end of cooking, and he suggested not adding the salt until the last half hour when you add the cilantro and beer.
This recipe is GREAT!!! I’ve made these beans about four times now and every time they come out superb. I do double the recipe & omit the bear & jalapenos so that everyone can enjoy them & I put 2 tsp. of crushed beef bouillon as suggested by another reviewer. If you’re looking for a great Frijoles a la Charra recipe this is the one.
I followed this recipe exactly and it turned out horrible! The beans were hard and the beer made them smell awful.
* Percent Daily Values are based on a 2,000 calorie diet.
Frijoles a la Charra
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 125
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