Monday, February 27, 2012

Charro Beans 2.0. New and Improved!

A couple of weeks ago, I whipped up some charro beans. They were good, but not quite what I was trying to achieve. I went back to the drawing board and came up with an even better recipe. These are spicy and delicious. I hope you enjoy. Originally, I used pinto beans, but for the new recipe, I switched to small red beans. I also used ham hock instead of bacon.

Charro Beans 2.0


1 lb. small red beans

1 ham hock

½ yellow onion, chopped

½ green bell pepper, chopped

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon cumin

1 teaspoon chili powder

1 can Ro-tel

½ cup cilantro, chopped

1 tablespoon olive oil

6-8 cups water

Diced tomato, shredded cheese and cilantro for garnish


Sort and soak beans in water overnight. Drain beans. Sauté onions and bell pepper in olive oil until soft. Add ham hock, beans, spices, Ro-tel, cilantro and 6 cups of water. Cook over medium to medium-low heat for 3 hours. Add more water as needed as the beans cook. You want them to be covered. Garnish with tomato, cheese and cilantro to serve.

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