CHARRO BEANS RECIPE FOR RUBYSOHO

Charro Beans al la Ceci!  (lol!)

1 lb of pinto beans, sorted and washed

3 slices of bacon, however you want, whole, chopped, minced...

half onion chopped

half a jalapeno (optional) roughly cut, just for flavor.

2 cloves garlic, whole but cracked open or garlic powder

2 T salt

3 or 4 sprigs of cilantro coarsely chopped

Wash and sort the beans and place in a heavy soup pot.  Add enough water to cover about an inch or inch and a half over the beans.  Bring to boil.  Add bacon.  Reduce heat and SIMMER slowly for about 3 hours, add water to keep level at an inch over the beans.

Once the beans have started to soften and the water turns that beautiful "bean brown", add salt, garlic, onion and cilantro.  (I add extra salt if I find the beans soaking in a lot of water)  and cook slowly until the beans are tender.

Yum!   If your local grocer has a "Hispanic/Mexican food aisle" and they happen to have Knorr seasonings, there is a chipotle and cilantro bullion.  One bullion or packet of this seasoning add extra flavor to the beans and makes them super delicious.

You can eat these just like that out of the pot or add a bit of oil in the bottom of a skillet, take a couple of generous spoonfuls, slightly drain, and use a potato masher to make refried beans for burritos.  My family likes the beans fresh out of the pot with a dollop of mayo and also drained and scrambled up in eggs too.  (sounds weird, but it's good and hearty)

Add browned chorizo, ground beef and jalapeno toward the end of the cooking process and make "chile beans", serve over rice or on top of hot dogs. 

These beans are versatile and just plain yummy!  Enjoy!