Ingredients

How to make it

  • Pick over pinto's and wash.
  • Soak in water over night, then rinse
  • Render the bacon until soft
  • Add onion and peppers stir until onion is soft.
  • Add garlic stir for just a few minutes
  • Add beans, seasonings and tomatoes.
  • Cover all with water, bring to a boil, turn down to a slow simmer until beans are done.
  • Add Clintro towards the very end so it stays bright green.
  • If tomatoes are not red and ripe use canned or tomato juice.
  • That is a lot of bacon, but .... it's what makes the dish. The person who showed me how to make these used 1 full pound!
  • I hope you can understand how to do these... they are a classic here in the Rio Grande Valley and just over the bridge in Mexico.

Reviews & Comments 2

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  • sean_mcgee 6 years ago
    Another chile option is to place the chiles whole in the beans and remove when the pot of beans is done. I also put a carrot in. Supposedly, it cuts down on the gassiness of the beans. Just take the carrot out when done.
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  • dee 6 years ago
    Thanks for the reminder of the Charro Beans. I have not had them in yeeaarrsss. They are defiantly going to be made soon here and some more corn bread. But I think the next batch I make of the corn bread I will use fresh chillies, not the canned ones. Or I will just dump a whole can in. They just didn't seem to be as spicy hot as I had had them before. hhhmmmm
    I do hope you enjoy it when you make it.
    http://www.grouprecipes.com/5313/serrano-chili-and-cilantro-cornbread-muffins.html
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