Mexican Charro Beans

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12 Servings
Beans Mexican
Main Dish Side Dish Slow cook Fall Mexican Beans Dinner Summer Spicy (Hot)

1 pound Dry pinto ns sorted and rinsed
2 teaspoon t
Water
1 ea Clove of lic
3 ea pieces of bacon fried - reserve ppings
1 each Large ato chopped
1 each Large Anaheim per chopped
1/2 cup Fresh antro leaves
1 each on chopped

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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