How to make it

  • Grill or roast the Anaheim or Ancho chiles until the outside is blackened.
  • Place in a Paper or plastic bag. Seal
  • When cool, remove the charred membrane
  • Open and remove the seeds
  • Coarsely chop and reserve
  • Slice the bacon into 1/2 pieces
  • Fry the bacon over med/high heat in soup pot
  • When the bacon is crispy add the onion and garlic and continue to fry until the onion starts the brown on the edges
  • Add the chicken stock
  • Add the pinto beans
  • Add the chiles and the jalapeno
  • Add water , if needed to cover the beans.
  • Bring to a boil and reduce to a simmer
  • Cover, simmer for 60 minutes, adding more water as needed
  • Stir occasionally
  • Add the tomato sauce, brown sugar, vinegar, cumin, oregano, pepper and salt.
  • Continue to simmer until the liquid is reduced and the beans thicken
  • Check for seasoning and add more salt and pepper as needed.
  • Stir in the cilantro
  • Serve with corn bread or tortillas

Reviews & Comments 3

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  • lovebreezy 7 years ago
    Ah ha, perhaps the photo is of your Buffalo Potatoes. Also a great post.
    Was this review helpful? Yes Flag
  • lovebreezy 7 years ago
    Oh yes -- been looking for a change of pace for pintos, keeping this one.
    So is it my old eyes or is that a photo of spuds and not beans?
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  • 22566 7 years ago
    Sweet,tangy,hot,warm,filling...all my favorites.
    I just love Charo...somewhat of a spitfire...
    Oh,I'm sorry you meant Charro did'nt ya' ~Grin~
    Really like the sound of your recipe.
    Kind Regards
    Was this review helpful? Yes Flag

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