By Mille® on May 07, 2002
Photo by Cookin'Diva
Photo by Cookin'Diva
"Posted by request."
Serving Size: 1 (249 g)
Servings Per Recipe: 6
"I would drive pretty far to the only Mexican restaurant I know who served these, but I don't have to anymore. These were fantastic. The only changes I made were I didn't have any green pepper in the house and I used Louisiana hot sauce in place of the jalapenos. I wasn't sure if I was going to use the beer since my kids were eating this, but it didn't taste right without. As soon as I added it, that is exactly what was missing. I also used canned pinto beans just because it's soo much faster. The whole dish took about 20 minutes to make."
"Brother-in-law doesn't like beans and declared this a keeper! Made it exactly as stated. Great recipe. Mom said to put beans in pot, cover in water and add 1/4 cup baking soda. High heat until the beans are creating a large foam. Drain, rinse and repeat one more time. Takes the gas out and no need to soak overnight."
"This dish is fantastic! The only thing I would do different next time is to fully cook, to a crisp, the bacon. When I cooked it according to the instructions, I couldn't get my bacon crisp after adding all the other ingredients. I used a full bodied beer and it is a great added flavor! I definitely would make this again."
"These are Great. Home during blizzard, so fresh ingredients limited. Used finely chopped smoked ham (leftovers), can of ro tel tomatoes, jarred sliced jalapenos, garlic powder. Served with cornbread. This is a new fav!"
"I'm So Happy that I found this recipe!! I have been looking for a really wonderful Mexican pinto bean recipe and this is IT! I used two anaheim green chilis for the green pepper and prepared as stated except I softened the beans in the crockpot, drained, then combined with the cooked sauce and let it cook on low all night. In the morning I pureed about 3 cups in my blender and stirred it back into the pot. It was a little too juicy so I left the lid off for a couple of hours to let it condense. Terrific! I doubt that I will make pinto beans any other way. Thank you, Thank you, Thank you!!!"
"These are killer! I did cook my bacon crisp. I also added some ground cumin, chili powder and garlic powder. Best charro beans ever."
"Wonderful recipe. I had some New Mexico dried pinto beans (I think they are really good due to the dirt they are grown in but that could be just me)I used a can of Rotel tomatoes and chilies and then added chopped, seeded jalapenos (2)and I used Tecata beer. I didn't use as much bacon -just a couple strips - but I think they would have been delicious even without the bacon. This is being moved to my "Tried & True" file. Thanks for posting Mille."
"This is exactly how we make our beans except we call them "frijoles borachos" translates into "drunk beans". Here are a few tweaks to make this recipe even more mouth watering. Add the can of beer to your beans before the beans are fully cooked and let that simmer for a while till the beans are fully cooked. We then cut and cook bacon, till its fully cooked and set aside. In another frying pan add 2 cups of ham *cut into small cubes and 2 cups of chopped smoked sausage. Brown the ham ad sausage for about 7-10 minutes. When the beans are fully cooked you add the all the remaining ingredients into the pot ( a whole bunch of chopped cilantro, diced jalapeno peppers, diced onions, and diced tomatoes cooked bacon, ham, and sausage) . Then let the beans come to a boil after you add the remaining ingredients. This recipe will not need salt because there is already enough of that coming from your beer, bacon and ham and sausage. The secret is in the cilantro and the beer. The more cilantro the more flavorful! *For those of you that donâ€™t eat pork, you can use turkey ham, turkey bacon and turkey sausage. The taste is just as flavorful."
"Excellent! This is my favorite way to have pinto beans, and this recipe is almost exactly like the one at my favorite Mexican joint. It is not spicy at all, just flavorful. The beer really adds something. I don't cook it too long after adding the beer (only about 3 minutes). Serve these beans in a little bowl alongside your entree. Next time I may add the full bunch of cilantro. Makes a huge amount. Wonderful, thank you so much."
"The best charro beans I have ever had was in Midland Texas at Don Anitos, this recipe must be the same, is wonderful. The only change we made was 1 whole bunch of cilentro, rather than 1/2 bunch."
"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!"