Recipe - Charra Beans

I'm not a fan of refried beans, but I do like Charra Beans. I hope that you like these.


Charra Beans

1 pound of pinto beans (about 2 cups)
4 or 5 slices of bacon
1/4 cup juice from canned jalapenos
1/4 tablespoons of minced garlic (about 3 large cloves)
1/2 medium onion
3 or 4 jalapenos (chopped)
1/2 bunch of cilantro (chopped)
1/4 pound of fat back (or salt pork)
1 can of Rotel
32 oz beef broth
Salt to taste

Sort and rinse your beans then soak overnight.

Drain the beans, place them in a large stock pot and cover the beans with the beef broth and 3 cups of water for a total of 7 cups liquid.

Add the garlic, onion, jalapeno juice and fat back. Bring to a boil, cover and reduce to a simmer. Be sure to stir occasionally.

After an hour and a half or two, check the beans for the desired texture. If they are not tender enough, keep cooking them.

While the beans are cooking, cut the bacon into 1" pieces and cook in a skillet.

Once the beans are tender enough, add the bacon, jalapenos, Rotel (with juice) and the cilantro. Cook for another 30 minutes or so.

Remove the fat back and serve.