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Mexican Charro Beans

  • Serves 6.


  • 1 lb. dried pinto beans
  • 6 strips bacon, chopped
  • 2 cloves garlic, chopped
  • 4 medium fresh plum tomatoes, chopped
  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 1 (12-oz.) can of beer (or substitute water)
  • 1/2 bunch fresh cilantro, chopped
  • 2 jalapeno peppers, seeded and chopped
  • Salt and pepper to taste


Rinse and pick over beans. Bring to a boil in a large pot of water and cook over medium heat 1-1/2 to 2 hours until tender but still firm. Before beans are done, fry bacon in a large skillet until halfway cooked. Add garlic, tomatoes, onions, and green pepper; continue cooking with bacon until crisp. Add a can of beer (or water) to bacon mixture and simmer a few additional minutes, or longer if you like your beans softer and less soupy. Add chopped cilantro and jalapenos; combine everything in one large pot. Add salt and pepper to taste.

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