Cuchi-cuchi
Do you know Charo? Star of stage and screen? Musical artist (she is a flamenco guitarist)? Not ringing a bell yet? How about her multiple stints on the 70s tv show, Love Boat? Okay, cuchi-cuchi? Pouty lips? You got it! That Charo. Well, this post has nothing to do with her. This isn't her recipe, and I don't even know if she likes Charro Beans. I mean, they are not even spelled the same, so who knows.
What I know is these beans are served in a local mexican food restaurant in town, and I love some soupy beans. Plus, their name reminds me of the cuchi-cuchi Charo. Maybe I will anoint these beans Charo's Charro Beans. Surely, there must be some Charo in the world who likes these beans. Anyway, try them.
I think you will like them. I know I did.
Charo's Charro Beans
1 lb. dried pinto beans
6 strips bacon, chopped
3 cloves garlic, chopped
2 cups fresh tomatoes, chopped or 1 can diced tomatoes
1 medium onion, chopped
½ medium green pepper , chopped (you can also use red bell peppers)
½ bunch fresh cilantro, chopped
1-2 jalapeno peppers, seeded and chopped
4 cups chicken broth
8 cups of water
1 tsp. salt
½ tsp. pepper
1 tsp. cumin
Preparation:
Rinse and pick over beans. Let soak for a few hours or overnight. Fry bacon. Add vegetables to bacon and bacon grease. Cook until tender. Add herbs and spices. Add beans, broth, and water. Bring to a boil. Turn the heat down to low and simmer for 3-4 hours. Add additional salt and pepper to taste.
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