Charro beans like Pappasito’s

  • 1.5 lbs pinto beans, dry
  • 1 gallon cold water
  • .75 lbs bacon, chopped into 1-inch squares
  • .5 cup plus 1 Tbs. fresh garlic, chopped fine (2-3 whole heads)
  • 4 Tbs. plus 1/8 cup cilantro, chopped fine
  • 1 cup white onions chopped (about 2 onions)
  • 1 Tbs. cumin
  • 1 Tbs. chili powder
  • .5 gallon cold water
  • 1.5 Tbs. salt
  • 2 cups Roma tomatoes, chopped (2-3 tomatoes)

Soak beans in 1 gallon cold water for 8 hours. Drain when ready to use.

In a 2 gallon heavy pot cook the bacon pieces until well done. Do not undercook the bacon. Add .5 cup chopped garlic, 3 Tbs cilantro and the chopped onions to hot bacon. Cook until onions are transparent. When onions are ready, add beans, cumin and chili powder. Stir and add .5 gallon cold water. Turn heat to medium low. Add salt and stir. Cook beans slowly until fork tender (approx. 1 hour). Stir constantly to avoid burning. Add tomatoes, remaining garlic and cilantro and serve.

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