Mexican Charra Beans Recipe

Name: Mexican Charra Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried pinto beans; 5 cups water; 3 cups beef bouillon or stock (can use 3 beef bouillon cubes or granules dissolved in hot water); 2 bay leaves; 4 to 6 slices bacon, chopped or cut in small pieces across the strips; 1 onion, chopped; 4 cloves garlic, peeled and chopped; 1 or 2 fresh jalapeno chilies*, sliced into thin strips (discard the seeds); 1 cup canned tomatoes, crushed; 1 teaspoon salt, plus more to taste; 3 tablespoons minced fresh cilantro leaves (optional); *CAUTION: When cutting up jalapeno chilies, do not handle them with bare hands. Wear kitchen gloves or put your hand in a plastic bag when holding them. The juice in the chili can blister your skin…

Servings: persons

2 cups dried pinto beans
5 cups water
3 cups beef bouillon or stock (can use 3 beef bouillon cubes or granules dissolved in hot water)
2 bay leaves
4 to 6 slices bacon, chopped or cut in small pieces across the strips
1 onion, chopped
4 cloves garlic, peeled and chopped
1 or 2 fresh jalapeno chilies*, sliced into thin strips (discard the seeds)
1 cup canned tomatoes, crushed
1 teaspoon salt, plus more to taste
3 tablespoons minced fresh cilantro leaves (optional)
*CAUTION: When cutting up jalapeno chilies, do not handle them with bare hands. Wear kitchen gloves or put your hand in a plastic bag when holding them. The juice in the chili can blister your skin if it makes skin contact.

1
Clean the dried beans, wash and drain them. Place in a large heavy saucepan. Add the water, bouillon and bay leaves. Simmer uncovered over low heat.
2
After 1 hour, stir the beans and check the water level. If the water doesn't cover the beans by an inch, add enough hot water to do so. Check water level again in 30 minutes, and add more hot water to maintain the 1-inch above beans level.
3
In a small skillet cook the bacon until brown. Remove the bacon and reserve, leaving the drippings in the skillet. Add the onion, garlic and jalapenos to the drippings and cook until tender. Stir in canned tomatoes and cook about 5 minutes.
4
Add the cooked vegetables to the beans and continue cooking. Check beans every 15 minutes, keeping water level just above the beans. When beans are fully cooked, there should be extra liquid, but the beans should not be watery. If too watery, take about 1/2 to 1 cup of beans, mash them, and add them back to the pot of beans, bringing them to a boil to thicken the bean liquid somewhat. Stir in the cilantro and reserved bacon just before the beans are done.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups dried pinto beans, 5 cups water, 3 cups beef bouillon or stock (can use 3 beef bouillon cubes or granules dissolved in hot water), 2 bay leaves, and more.

Yes, Mexican Charra Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Charra Beans

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