Soups & Stews > Mexico > Frijoles en Charra >
Frijoles en Charra
Mexican Bean Soup
1 LB dry pinto beans
Water
5 garlic cloves, chopped
1 tsp. salt
1/2 LB bacon, diced
1 onion, chopped
2 medium tomatoes, diced
1 can (3.5 oz.) sliced jalapeno peppers
1 can (12-fluid oz.) beer
1/3 C fresh cilantro, chopped
Place pinto beans in a slow cooker (crock-pot); cover with water. Mix in chopped garlic and salt. Cover and cook on high setting for about one hour. Fry bacon in a skillet over medium-high heat until evenly browned but still tender. Drain half the bacon fat. Place onion in the skillet; cook until tender. Mix in tomatoes and jalapenos; cook until heated through. Transfer cooked bacon, onions, tomatoes and jalapenos to the slow cooker or crock-pot with beans; stir. Cover and continue to cook on low setting for about four hours. Mix in beer and chopped cilantro about thirty minutes before serving.
Note: Frijoles Charros translates to "cowboy beans," named after the traditional Mexican horseman known as charros.
*Frijoles en Charra image (C) Ivan Martinez/Wikimedia Commons (2010). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license, a freely licensed media file repository.
Similar Recipes:
Fasolada (Greek Bean Soup)
Gronden Benes (Medieval Ground Beans Stew)
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