These are not a quick dish but they were tasty! and they’ll make your nose run a bit.
MEXICAN CHARRO BEANS
2 qts. of boiling water
1 lb. dry pinto beans (I soaked them over night)
2 slices of Bacon, cooked and chopped
2 teaspoons chili powder
14.5 oz tomatoes with green chilies, undrained
1 Small Onion (Chopped)
1 fresh OR Pickeled jalapeno (Added whole)
2 garlic cloves (Chopped)
1/2 cup Cilantro (Chopped)
Salt, garlic powder,onion powder to taste.
When water comes to a rolling boil, then add your beans and bacon, not before. Let SLOW boil for at least an hour with a lid on the pot. You want to keep the bean juice on and above your beans at all times, at least 2 inches. After a good 1 1/2 hrs. of cooking, add the rest of the above ingredients and cook at a LOW and SLOW Boil with the lid on it for another 1-1/2 hrs. Add HOT water if needed, only a small bit at a time, you want your bean juice to thicken, remember to always keep your juices at least a good 2″ inches above your beans. VERY IMPORTANT:The last 30 mins. of cooking add your salt and seasonings, but not until then.. this is what will help thicken up your juices.
Yield: 6 servings. Per serving (1 1/2 cups)= 291 Calories; 2g Fat (6.6% calories from fat); 18g Protein; 53g Carbohydrate; 19g Dietary Fiber; 2mg Cholesterol; 346mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat.