Recipe by Witch Doctor
This is the second portion of making the Quick Cowboy Beans. The first portion, Frijoles de la Olla Tradicional Frijoles De La Olla Tradicional (Home Cooked Beans) explains the Mexican way of cooking Pinto Beans. This is a quick version of the beans that are typically served in taquerias. They can be as smokey, spicy as you want, super satisfying version of the plain Jane brothy beans.
Top Review by Kim D.
I made this recipe using Recipe #222108 for our Christmas Eve dinner. I almost always serve homemade tamales, rice, beans, etc. for Christmas Eve and this will be my go-to recipe for charro beans from now on. Sure, they take a while to cook, but they are worth the effort. I followed the directions exactly and received so many compliments from my family. Delicious! Thank you Witch Doctor for posting!
- 4 slices bacon, cut into small pieces
- 2 garlic cloves, peeled and finely chopped (or crushed through a garlic press)
- 0.5 (7 1/2 ounce) can diced tomatoes with juice
- 3 1⁄2 cups home cooked pinto beans, with enough cooking liquid to cover (Recipe #222108) or 2 (15 ounce) cans pinto beans
- 1 -2 canned pickled jalapeno pepper
- salt, to taste
- 1⁄2 cup chopped cilantro
Directions See How It's Made
- In a large (4 quart) saucepan, cook the bacon over medium heat, stirring frequently until crisp, about 4 minutes. Add the garlic and stir for a minute, then add the tomatoes with their juice. Cook, stirring regularly, for 3 to 4 minutes to blend the flavors. Add the beans, with their liquid, and simmer over medium low heat for about 15 minutes.
- While the beans are simmering, stem the chilis, cut in half lengthwise and scrape out the seeds. Chop into small pieces and add to the beans. Taste and season with salt, if needed. Ladle into small bowls, sprinkle with the cilantro and serve.