Charro Beans, 1/3/14 - KATV - Breaking News, Weather and Razorback Sports

Charro Beans, 1/3/14

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by Gary Duke at Alley Oops

 

1 pound pinto beans, dried

1 ham bone or ham hock

3 strips of bacon, diced

2 cloves garlic, diced

1 onion, diced

1 bell pepper, diced

1 can, 14.5 ounces fire roasted diced tomato's or 4 fresh tomato's, diced

1 bottle of beer, I like a dark beer for this recipe

2 jalapeno peppers, seeded and diced (you can use canned jalapeno's or Serrano peppers)

1/2 bunch cilantro, diced

salt and pepper to taste

 

1. Soak your beans over night, drain and rinse.

2. In a large pot, cover beans with water and add ham bone. Bring to a boil, reduce heat a cook for about 1 1/2 hours. Be sure to add more water if it starts to get dry.

3.In a skillet, cook bacon till it starts to brown and reduces a little grease. Add the garlic, onions and bell pepper to the bacon and cook till vegetables start to soften. Add the tomatoes, beer and jalapeno's, salt and pepper  add cook till everything comes to a boil. Cook for a few more minutes, to cook the alcohol out of the beer and add to your beans.

4 Cook until the beans are tender, add the cilantro and serve over rice are with cornbread.

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