Food Town Tex-Mex Charro Beans

Cook Time: 4+ hrs

Serves 8-10

Ingredients

• 1 lb. dried pinto beans
• Water
• 6 slices bacon chopped
• 1 c. white or yellow onion diced
• ½ c. jalapeno seeded and diced (approx. 2 large) or Serrano Peppers for spicier
• 1 – 10 oz. can diced tomatoes with green chiles
• 2 tsp. garlic
• 2 tsp. cumin
• 1 tsp. salt

Directions

1. Sort, wash and rinse dried pinto beans. Place beans in a large bowl and cover with cold water; let sit for at least 8 hours or overnight.
2. After soaking overnight, discard water and rinse beans. Place beans in a large pot or dutch oven and cover with 2” of water. Bring beans to a boil and then reduce to a simmer. Cook covered for 2 hours.
3. Meanwhile, chop bacon, jalapeno and onion. Cook bacon in large skillet until fully cooked. Add diced onion and jalapeno to skillet with bacon; sauté until tender. Stir in garlic and cook for 30 seconds to one minute.
4. Add cooked bacon, onion, jalapeno and garlic to the beans. Stir in canned tomatoes, cumin and salt. Let simmer for one to two hours more or until beans are tender. Stir occasionally and add more water if beans look dry.  After beans are done, taste for more salt. Garnish with chopped cilantro when serving, if desired.

Slow Cooker Method:

1. After beans have soaked overnight in water; Discard water and rinse beans. Place pinto beans in crock-pot and cover with 2 inches of water. Cook on high for 5 hours.
2. Cook the chopped bacon in a pan. Add onion and jalapeno and sauté until tender. Add cooked bacon, jalapeno, onion and garlic to slow cooker. Stir in tomatoes and spices. Cook on high for 2 more hours and then reduce heat to low and cook for 1 hour or until beans are tender.

Normal Operating Hours:
Monday – Sunday | 6 a.m. – 10 p.m.