2 cups of pinto beans cooked in a pressure cooker for about 10minutes or two cans of pinto beans 1 # diced ham 1 can diced tomatoes, 1/2 can tomatoe sauce 1-2 cups beef broth ( it all gets cooked away mostly) 1 medium size diced onion. 6 fresh roasted chilies, medium mild or hot,your preference or 4 cans diced green chili and a few diced jalapeno slices. 1 teaspoon chili powder 1 teaspoon greek seasoning 1/2 teaspoon garlic powder Salt depending how salty the ham is.
Makes about 4 servings
If God wanted you to walk and carry things on your back, He would not have invented stirrups and pack saddles
1 lb uncooked pinto beans 6 slices bacon diced 3 all beef hot dogs diced 1 cup ham diced 1 pound Mexican chorizo (from the deli case - not a tube - or homemade) 1 small can Rotel with chilis 1/2 bunch of cilantro chopped 1/2 onion diced 2 jalapeños finely diced 2 chipotle peppers (or more depending on how spicy you want it) 3 cloves garlic chopped pepper, oregano, paprika, cumin, and salt to taste.
Cook the Pinto Beans - Slow Cooker Add the rinsed beans to a slow cooker with plenty of water, salt, and a small piece of onion. Turn the slow cooker on to high and heat for 3 hours.
To Make The Charro Beans
Add the bacon to a large pot and cook for about 5 minutes. Add the chorizo and continue cooking until cooked through. After about 5 minutes, add the ham, the beef franks, and the seasonings (including the garlic). Next, add the Rotel, the cilantro, the onion, the jalapeno, and the chipotle pepper and cook for 5 additional minutes.
Finally, add the cooked pinto beans and the water that they were cooked in and let boil for about 15 minutes so that all of the flavors can combine. If you want to thicken your charro beans, you can take about 30% out and mask them, then add back to the pot. Or you can combine 2 tablespoons of corn starch with 1/4 cup of cold water and mix well before adding it to the pot.
Serve hot as a side dish or on its own. I live mine with homemade corn bread.
James Pepper: There's no law west of Dodge and no God west of the Pecos. Right, Mr. Chisum? John Chisum: Wrong, Mr. Pepper. Because no matter where people go, sooner or later there's the law. And sooner or later they find God's already been there.
1 lb uncooked pinto beans 6 slices bacon diced 3 all beef hot dogs diced 1 cup ham diced 1 pound Mexican chorizo (from the deli case - not a tube - or homemade) 1 small can Rotel with chilis 1/2 bunch of cilantro chopped 1/2 onion diced 2 jalapeños finely diced 2 chipotle peppers (or more depending on how spicy you want it) 3 cloves garlic chopped pepper, oregano, paprika, cumin, and salt to taste.
Cook the Pinto Beans - Slow Cooker Add the rinsed beans to a slow cooker with plenty of water, salt, and a small piece of onion. Turn the slow cooker on to high and heat for 3 hours.
To Make The Charro Beans
Add the bacon to a large pot and cook for about 5 minutes. Add the chorizo and continue cooking until cooked through. After about 5 minutes, add the ham, the beef franks, and the seasonings (including the garlic). Next, add the Rotel, the cilantro, the onion, the jalapeno, and the chipotle pepper and cook for 5 additional minutes.
Finally, add the cooked pinto beans and the water that they were cooked in and let boil for about 15 minutes so that all of the flavors can combine. If you want to thicken your charro beans, you can take about 30% out and mask them, then add back to the pot. Or you can combine 2 tablespoons of corn starch with 1/4 cup of cold water and mix well before adding it to the pot.
Serve hot as a side dish or on its own. I live mine with homemade corn bread.
now we're talking. corn bread makes it to the table, and another vote for pinto beans. is there a pattern here?
so, are they (the beans) suppose to be hot as in spicy with peppers, or just mildly hot?
ham hocks while containing some protein is more flavoring than a meat additive in my thinking?
so far pintos are the beans of choice.
here in the north ga. mtns we always ate them with salt, pepper and hog lard, or grease. and cornbread & a slice of onion, maybe a baked or fried porkchop.
allus thought the cowboy beans were spicy. baked beans are never bad, but different from cowboy beans.
Mine is simply a pound of pinto beans, soaked overnight if you don't pressure cook them, into the pressure cooker with one good size ham hock, salt pepper, garlic, and 1/2 of a medium onion chopped up. 45 minutes in the pressure cooker, let the pressure come down naturally, take the meat off the hock and shred back into the pot, and eat with a very large dish of cornbread. I have also heard that a good lager of one's choice adds to the flavor.
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