Charro Beans
Charro beans are whole beans, not mashed. This recipe is very hot because of the jalapeno peppers. If it’s too hot to handle, just use one or two peppers or one poblano pepper, which is less spicy than a jalapeno. You can also substitute a serrano pepper.
2 (15.5 oz.) cans pinto beans, drained and rinsed
1/2 cup Mexican beer
6 jalapeno peppers, roasted, peeled, stemmed, seeded, and chopped
2 medium tomatoes, peeled and chopped
1 tsp. ground cinnamon
3 T. butter
1 medium onion, chopped
2 garlic cloves, crushed
Place the pinto beans and beer in a large saucepan. Turn the heat to high. Cook for 5 minutes or until some of the beer has been absorbed.
Reduce the heat to medium. Stir in the jalapenos, then add the tomatoes and cinnamon. Cook for 10 minutes, stirring occasionally.
While this is cooking, melt the butter in a 10-inch skillet over medium heat. Add the onion and garlic. Cook for 4 to 5 minutes or until the onion is soft.
Add the onion-garlic mixture to the beans. Stir to mix.
Serves 4
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