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<\/a><\/p>\n2 cans pinto beans (drained and rinsed, approx. 4 C.) \u00e2\u20ac\u201c ( home cooked beans are better but take a lot longer)<\/p>\n
1\/2 lb. bacon (approx. 7-8 slices)<\/p>\n
4-5 plum tomatoes<\/p>\n
1\/2 onion<\/p>\n
3 chipotles in adobo (1 for my family! Or use jalapeno)<\/p>\n
2 cloves garlic<\/p>\n
2 C. stock (or water)<\/p>\n
1\/2 teaspoon Mexican oregano (optional)<\/p>\n
1\/2 teaspoon salt (plus more to taste)<\/p>\n
freshly cracked black pepper<\/p>\n
Cilantro for garnish<\/p>\n
<\/p>\n
Give the tomatoes a good rinse and roast them in the oven at 400F for approximately 20 minutes or until you need them. \u00c2\u00a0Chop up the bacon into small pieces.\u00c2\u00a0 Cook the bacon in a large skillet over medium-high heat until lightly browned (approx. 5-8 minutes depending on the size of the bacon pieces). Chop up a 1\/2 onion and add it the bacon.\u00c2\u00a0 I usually reduce heat to mediumish after the bacon is cooked.\u00c2\u00a0 Let the onion cook for 3-5 minutes or until tender. Add 2 minced cloves of garlic and cook briefly, 30-60 seconds. \u00c2\u00a0Add the roasted tomatoes to the pan (roughly chopping them up in the pan is fine).\u00c2\u00a0 Also add:\u00c2\u00a0 2 cans pinto beans (drained and rinsed), 3 minced chipotles in adobo, 1\/2 teaspoon Mexican oregano (optional), 1\/2 teaspoon salt, freshly cracked black pepper, and 2 C. of stock (or water).\u00c2\u00a0\u00c2\u00a0 Combine well and let simmer for 15-20 minutes or until the liquid has reduced down a bit.\u00c2\u00a0 Salt to taste.\u00c2\u00a0 I added another generous pinch to this batch (so that is approx. 1 teaspoon total).\u00c2\u00a0\u00c2\u00a0 You can also add more heat at this point if you want a more fiery batch with adobo or jalapeno.\u00c2\u00a0 \u00c2\u00a0Serve immediately.\u00c2\u00a0 Note that these beans are best served in some of the broth. \u00c2\u00a0Alternatively, you can use part of the batch to make a bean puree.\u00c2\u00a0 Simply add them to a blender or food processor and combine into a puree. \u00c2\u00a0Store leftovers in an airtight container in the fridge.<\/p>\n","protected":false},"excerpt":{"rendered":"
Charro Beans 2 cans pinto beans (drained and rinsed, approx. 4 C.) \u00e2\u20ac\u201c ( home cooked beans are better but take a lot longer) 1\/2 lb. bacon (approx. 7-8 slices) 4-5 plum tomatoes 1\/2 onion 3 chipotles in adobo (1 for my family! Or use jalapeno) 2 cloves garlic 2 C. stock (or water) 1\/2 teaspoon Mexican oregano (optional) 1\/2 teaspoon salt (plus more to taste) freshly cracked black pepper Cilantro for garnish Give the tomatoes a good rinse…<\/p>\n