Mexican Charro Beans
This is the closest I could come to what my father-in-law likes when he goes out to eat Mexican food. It's a combination of many recipes I've looked at and a lot of taste testing and experimenting."This was the first time I have made anything like this before and they turned out pretty good. I cut my veggie pieces to small but other then that the beans tasted good espeically with fish tacos" - mlecat
Yield: 12 Ready in 45 minutes
193 people trying soon
Verified by stevemur
Mexican Charro Beans Preparation
Put the beans, salt, and garlic in a stock pot and cover with water about 3 inches above the beans. Cover and cook on medium-low heat for several hours or until the beans are tender and you have a rich looking broth, stirring occasionally. Add some boiling water if needed during cooking. Cook the tomato, pepper, cilantro, and onion in the reserved drippings until the onions are soft. Remove the garlic from the beans and add the vegetable mixture. Cut the bacon in small pieces and add to the beans. Mix well and let it set on the stove for 15 minutes before serving. This freezes well.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?