Charro Beans

 Pinto Beans:

1 lbs pinto beans

1 yellow onion, cut in half

5 cloves garlic

1 jalapeño, cut in half lengthwise (remove seeds and stems for less spice)

1/4 cup white vinegar or bottled jalapeño slices juice 

Salt, to taste

1. Put beans in a large pot of water, covered by 1 inch of water. Bring to a boil then simmer for 15 minutes. 

2. Rinse and drain the beans then put them back in the pot and cover with 2 inches of fresh water.

3. Add onion, garlic & jalapeño. Bring to a boil then turn the heat down to low and simmer covered for 4-6 hours (until beans are tender)

4. When the beans are tender, add in the vinegar/pickled jalapeño juice and salt. Cook for 10 more minutes.

Charro beans

4 cups cooked pinto beans (or 2 15 oz cans of pinto beans for a shortcut)

4 slices bacon, chopped into 1 inch pieces

14 oz can diced tomatoes 

2 cloves garlic, choppped

2 jalapeños, seeds and stems removed, chopped

2 canned chipotle chiles in adobo, chopped

1 cup chopped cilantro 

Salt, to taste 

1. Cook the bacon in the skillet until crisp. Add the tomatoes, jalapeños, garlic, chipotles, and cilantro. Cook over medium heat for 10 minutes.

2. Let the mixture cool. Add one cup of bean juice (or water) then purée in a blender (or don’t blend, if you want a chunkier texture).

3. Heat pinto beans in a pot- add the blended bacon/tomato mixture. Stir then simmer uncovered for 20-30 minutes. Salt to taste.