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Posted: October 09, 2012

Erica Rico’s Charro Beans

 

Erica Rico’s Charro Beans

2 pounds dried pinto beans

5 quarts water (you can add more later if needed)

1 pound bacon (chopped)

1 white onion (chopped)

1-2 tomatoes (chopped)

1-2 jalapenos (Chopped) OR 1 can of roasted diced green chile

1 bunch of cilantro

Salt, pepper (to taste)

3 tbsp chicken boullion

Directions

  1. Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking.
  2. In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomato, and jalapeno or green chile, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro.
  3. Stir bacon and onion mixture into the beans, add the salt, pepper and bouillion and continue cooking for 1 hour, or until beans are soft.

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