Another favorite recipe from Chevys Fresh Mex restaurant. The smell of all the spices and bacon in these beans fills the kitchen with so much power and punch! You can make these with canned beans in a pinch, or with dried beans. I'll share both versions with you! I've also used black beans in the chance I don't have pintos but need these flavorful beans!
BEANS A LA CHARRA
CANNED BEANS:
INGREDIENTS:
3 slices Bacon, chopped
1/4 cup Onion, diced
1 clove Garlic, minced
1/4 tsp Jalapeño, seeded and chopped
1/2 Tbsp Chili Powder
1 tsp Cumin
1 tsp Salt (start with 1 tsp, then add more. It will depend on the saltiness of your beans and bacon)
1 can Pinto Beans, don't drain, use the liquid.
INSTRUCTIONS:
Cook chopped bacon in large skillet.
Once crisp, add onion, garlic, jalapeño, chili powder, and cumin
Cook for 5 minutes.
Add beans and liquid to the skillet.
Simmer on low for 15-20 minutes.
Add salt and cook for 1 more minute.
Serve warm.
DRIED BEANS:
INGREDIENTS:
1.5 cups Dried Pinto Beans
6 cups Water
3 slices Bacon, chopped
1/4 cup Onion, diced
1 clove Garlic, minced
1/4 tsp Jalapeño, seeded and chopped
1/2 Tbsp Chili Powder
1 tsp Cumin
1 tsp Salt (start with 1 tsp, then add more. It will depend on the saltiness of your beans and bacon)
INSTRUCTIONS:
Soak beans in water overnight. Use enough water to cover the beans.
Next day, cook chopped bacon in large skillet.
Once crisp, add onion, garlic, jalapeño, chili powder, and cumin
Cook for 5 minutes.
Add 1/2 cup of the soaking water from the beans to the skillet.
Add beans and remaining soaking water to the skillet.
Bring to a rapid boil then reduce to medium heat.
Let simmer for 1 1/2 -2 hours until the beans are soft.
When beans are cooked, add salt and cook for 1 more minute.
Serve warm.