Abuelos Charro Beans Recipes

Steps:

• Place pinto beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Rinse and drain.
• Place beans in a slow cooker with just enough water to cover.
• Cook bacon in a large skillet over medium-high heat until almost browned and crispy, 5 to 7 minutes. Add tomatoes, onions, bell pepper, jalapenos, cilantro, and garlic. Saute in bacon drippings for 2 minutes, then slowly pour in the beer. Add salt, pepper, chili powder, and cumin. Bring to a boil. Add this mixture to the beans and water in the slow cooker.
• Cook on Low for 8 hours. Serve.

Steps:

• Rinse and pick over beans. Bring beans to a boil in a large pot of water and cook over medium heat for 90 to 120 minutes until they are tender but still firm.
• Before the beans are done, fry the bacon in a large skillet until crisp. Remove from skillet.
• Add garlic, tomatoes, onion and green pepper to same skillet and cook until tender.
• Return bacon to pan.
• Add a can of beer to the bacon vegetable mixture and simmer a few additional minutes.
• Add chopped cilantro and jalapenos. (Seeds make it hotter so be careful.).
• Combine everything in one large pot and add salt and pepper to taste.

Steps:

• Rinse and pick over beans.
• Bring the beans to a boil in a large pot of water and cook over medium heat for 1½ to 2 hours until they tender but still firm.
• Before the beans are done, fry the bacon in a large skillet until halfway cooked.
• Add garlic, tomatoes, onions, and green pepper; continue cooking with bacon until the bacon crisp.
• Add a can of beer to bacon mixture and simmer a few additional minutes, or longer if you like your beans softer.
• Add chopped cilantro and jalapenos; combine everything in one large pot.
• Add salt and pepper to taste.