Charro Beans
- Ready In:
- 2hrs 20mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1 lb black beans, presoaked
- 1 1⁄2 quarts boiling water
- salt
- 200 g bacon
- 1 tablespoon cooking oil
- 1⁄2 onion, chopped
- 1 garlic clove, finely chopped
- 1 sprig epazote
- 1 small jalapenos or 1 small serrano chili, raw, seeded, and finely sliced
- 1⁄2 lb pork rind, in small pieces
- 1 sprig cilantro
directions
- Cook the beans, strirring occasionally, in the boiling water until when squished between two figers they skin opens. If you need to add more water occasionally, it should be very hot. since cold water will toughen the beans.
- Add salt to taste 10 minutes before turning off flame.
- Take away from flame and set apart.
- Brown the bacon in hot cooking oil and add to it the onion and garlic.
- Add to the bacon sauté the beans along with the epazote sprig. Let it come to a boil, and then add the chile and the pork rind.
- Check seasoning and serve hot.
- Garnish each served bowl with cilantro.
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RECIPE SUBMITTED BY
Mexi-Rosie
Tampico, Tamaulipas
I am a 53 year old Mexican-American elementary school teacher. I enjoy reading biographies, intresting nonfiction, and also love all types of catchy upbeat music. My favorite cookbook is the "Kitchen Fair" trademark cookware recipe book in Spanish. Being bilingual and bicultural, I've come to appreciate the best of both U.S. and Mexican cuisine. I was pleasantly surprised that many, many zaar members include Mexican food as their first favorite food. I'll try to post, as time permits, some Mexican recipes (and also American) that I consider good.