There were wonderful....restaurant quality...only better. I soaked them overnight, and then cooked them in the crockpot. Great flavor...just the right amount of "zip" Thanks for sharing!
Delicious every time! When I do use the beer I find that a dark beer works best. For the kids I omit the beer and cut the onions, bell pepper, and jalapeno large enough to remove before serving. As a healthier option I also use substitutes like turkey bacon, turkey franks, and sea salt. I also love eating it in a bowl as a soup with a rolled up yummy warm corn tortilla. Brings back fond memories as a child;)
I try alot of Charro Bean recipes and this is definitely a keeper. I didn't really change anything except for adding more "spicy seasonings" (I live in south Texas, so we like everything spicy!!) Just a hint for anyone serving this for a cookout or company -- cook ahead of time as directed -- put in crockpot and it can stay for endless hours with no taste compromised -- thanks Mille
We enjoyed this type of bean recipe frequently when we lived in Austin, TX, and this recipe did not disappoint! I added 12 oz. Smoked Turkey Sausage, diced, and served the bean over brown rice as a complete meal. It was VERY yummy!
This is almost exactly how we made them at the Mexican restaurant I worked at. We served it with our Carne Asada Steak dinner. YUMM! I make them at least once a month even now to this day which is ten years later. Quite possibly the best Mexican method of preparing beans I have come across. I think the key to this is using a good quality Ale. Sierra Nevada is a fine choice. Some recommend Guinness but I find it overpowers the other flavors. Whatever you do, don't use lite beer.
Very good flavors. I used 2 Anaheim chilies in place of green pepper but otherwise as written. Good with Roasted pork enchiladas.
Great recipe. RIP Miller.
This is classic charro beans! I had to make a few small adjustments for our tastes, and what I had available, but we just loved it!
I made this earlier in the week. I skipped the beer, and jalapenos, since I didn't have any. I added a couple of shakes of crushed red pepper instead, and these were wonderful! Thank you!
We make this recipe nearly every week. The only difference is that after the beans are done, I'll pan fry the whole lot and mash into refried beans. Served on a fresh tortilla with a touch of shaved cheese makes one incredible breakfast taco! Yum!