Ready in 45 minutes
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.
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.
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cstargarnerGreat recipe! The only one we ever use!1y ago
mogriff1Very tasty. I made a few changes. I used canned northern beans, turkey bacon , green peppers, chicken stock and white pepper. Quick and easy to make. Great soup to carry to work for lunch!3y ago
dianehernandezDid u. Know charro beans have chicharons and chirzo and garlic4y ago
ThymeLassLove this recipe! I added a couple of jalapeño peppers because my family likes it spicier. Makes a great leftover too.4y ago
EllenspradlingThis is the best Charro Bean recipe I've come across. It's simple and very tasty. We amped up the heat with an extra pepper or two, but we will definitely make these beans again and again.5y ago
stevesouBest recipe I've found. I often use smoked ham hocks instead of bacon and add a bit more cilantro. Everybody loves these beans5y ago