Doneraki's Charro Beans

[bigwheel]

This recipe originally come from Smoking Stace and was posted on another forum by my old pal Harry Jones from Rayne, LA (formerly from Channelview).

bigwheel

Doneraki's Charro Beans

1 pound dried pinto beans
6 to 7 strips bacon; chopped
1 clove garlic; chopped, to taste
4 medium tomatoes; chopped
2 medium onions; chopped
1 medium green bell pepper; chopped
salt; to taste
1/2 bunch cilantro (fresh); chopped
1 bottle (12 ounce) beer
jalapeno peppers; chopped , to taste

Rinse and pick over beans. Boil in a large pot of water until tender, but
still firm, about 1 1/2 hours (no need to soak them beforehand). A half hour before beans are done, heat bacon in a large skillet over medium heat. Add garlic, tomatoes, onions and bell pepper and continue cooking until bacon is crisp. Stir bacon mixture into beans and season with salt. Before serving, stir in cilantro. Mixture should be soupy, but beans should not be mushy. Some cooks like to add a 12-ounce beer (such as Tecate) and seeded, chopped jalapenos with the bacon mixture.

[OSD]

Now them sound real tasty.

[Gator]

Thats a good recipe BW, thanks.

Do you folks notice much difference between the over-night soak and the quick cook method mentioned here?

[bigwheel]

Well everybody around my age bracket raised in Texas ate Pintos about twice a day and my Mama never soaked em..so guess I developed into a non soaker. Now the MIL (Senor Warden) soaks but only for about an hour...then when she adds water its always simmering water. Have about decided that is a good plan since she makes about the best beans I ever ate. Seems like an overnight soak makes it hard to get any good thick juice built up. The beans get done so quick the juice dont have time to thicken up much. Course could be my imagination.

bigwheel

[DATsBBQ]

Where's the tator

[Allie]

That sounds really good! Thanks for posting!