Beans Ala Charra Recipes

Steps:

• Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High.
• Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans.
• Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.

Steps:

• Rinse beans thoroughly with cold water.
• Combine beans, water, and ham hock in dutch oven. Heat to boiling, and reduce heat to low (simmer) and cover. Simmer about 1 1/2 hours. Beans should be tender, but not soft.
• After the 1 1/2 hours of cooking beans, heat oil in skillet, and cook onions until they are soft. Add tomato paste, garlic, and jalapeño peppers to onion, stirring well for approximately 30 seconds.
• Add onion mixture and salt to beans, stir well, cover and cook for approximately 30 minutes. Beans should be soft.
• Remove ham hock from beans. Remove meat from bone. Chop meat and return to beans.
• Add cilantro to beans and serve with chips.

Steps:

• Sort beans and remove any debris.
• Add beans to water in pressure cooker.
• Add 1/2 teaspoon salt.
• Soak overnight.
• Add the rest of the salt to taste, bacon, onion, and garlic powder.
• Pressure cook beans until tender, but firm.
• Cooking times will vaary with altitude, but 15-20 minutes on a medium rock will cook them well.
• Run cool water over pressure cooker lid before removing lid.
• Wait for vents to drop before rotating the lid from the pot.
• Add tomatos and cilantro.
• Stir and simmer on low until heated through.
• Add liquid smoke, if desired.

Steps:

• In pot, soak beans over night in the water to cover the beans.
• The next day, cook the bacon until crisp, over medium heat until done, 5 to 8 minutes.
• Add the onion, garlic, and jalapeño; cook for 5 minutes.
• Stir in the chili powder and the cumin and cook for 1 minute.
• Add 1 cup of the water from the beans to this to loosen the crispy crumbs and put all in the beans. Bring beans to a boil; turn to med low and cook until tender, about 1 1/2 to 2 hours or until beans are soft.
• When beans are cooked, add the salt and cook 1 to 2 minutes more. Keep warm until ready to serve.

Steps:

• 1. In a pot, cook pinto beans with enough water to cover and salt for approximately 4 hours, until done. Set aside.
• 2. Put (cut up) bacon pieces in skillet and fry until half done.
• 3. Add onion, jalapeno, cilantro, Ro-tel tomatoes (undrained) and saute approximately 4 minutes over medium heat.
• 4. Add to cooked pinto beans and blend. Serve hot.
• Please note that you can omit the Jalapeno pepper if you add the Ro-Tel tomatoes, since Ro-tel has Jalapeno in it.
• You can also add all ingredients (dry beans, etc.) to crockpot and cook on high for approximately 6 hours.
• This is the closest recipe I've found to the Restaurant-Style Mexican Boracho Beans that I like so much (Anita).
• CAN BE FROZEN.