Frijoles Charros

Name: Frijoles Charros
Total time: 150 min
Cuisine: Mexican
Ingredients: 1 pack pinto beans; 1 onion; 1 jalapeño; 6 cloves garlic; 1 smoked ham hock; 1 spoon chicken bouillon; 1 pack bacon; 1 handful cilantro stems; 1 cup tomatoes; 0.5 can canned diced jalapeños; 1 handful cilantro; 0.5 Dark beer toward end

2h 30m

Serves 1

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Frijoles Charros

facebook.com

2h 30m

Serves 1

Directions

1Clean the pinto beans and pick out any that don't look right.
2Put the beans in a pot.
3Add in one onion, one jalapeño, six cloves of garlic, one smoked ham hock, and one spoon of chicken bouillon.
4Cover the pot and bring it to a boil. Turn it down to low and check after one and a half hours.
5Slice up a whole pack of bacon and cook covered until it's crispy.
6Remove the bacon and drain off most of the fat.
7Add in onions, jalapeños, and cilantro stems and cook covered for 10 minutes.
8After 10 minutes, add in some garlic.
9After a couple of minutes, add in tomatoes. Cook covered for about 10 minutes.
10After 10 minutes, remove the cover and cook this down until it becomes a jam-like consistency.
11Remove the big pieces from the beans and pull the meat off the ham hock and cut it into chunks. Also, pull the skin off and cut it into small pieces.
12Put the ham hock, the bacon, and the tomato-onion mixture back into the pot with the beans and give it a good mix.
13Add some of the juice and half of the can of canned diced jalapeños. Use however much you like.
14Add a big handful of cilantro and cook covered for another half an hour.
15Plate up the beans and finish with a couple of cilantro leaves.

Ingredients

1 pack pinto beans
1 onion
1 jalapeño
6 cloves garlic
1 smoked ham hock
1 spoon chicken bouillon
1 pack bacon
1 handful cilantro stems
1 cup tomatoes
0.5 can canned diced jalapeños
1 handful cilantro
0.5 Dark beer toward end

Equipment

potbowlskillettongsknifecutting boardspoon

Tips

Remove the big pieces from the beans.

Frijoles Charros

2h 30m

Serves 1

facebook.com

Frijoles Charros

facebook.com

2h 30m

Serves 1

Directions

1Clean the pinto beans and pick out any that don't look right.
2Put the beans in a pot.
3Add in one onion, one jalapeño, six cloves of garlic, one smoked ham hock, and one spoon of chicken bouillon.
4Cover the pot and bring it to a boil. Turn it down to low and check after one and a half hours.
5Slice up a whole pack of bacon and cook covered until it's crispy.
6Remove the bacon and drain off most of the fat.
7Add in onions, jalapeños, and cilantro stems and cook covered for 10 minutes.
8After 10 minutes, add in some garlic.
9After a couple of minutes, add in tomatoes. Cook covered for about 10 minutes.
10After 10 minutes, remove the cover and cook this down until it becomes a jam-like consistency.
11Remove the big pieces from the beans and pull the meat off the ham hock and cut it into chunks. Also, pull the skin off and cut it into small pieces.
12Put the ham hock, the bacon, and the tomato-onion mixture back into the pot with the beans and give it a good mix.
13Add some of the juice and half of the can of canned diced jalapeños. Use however much you like.
14Add a big handful of cilantro and cook covered for another half an hour.
15Plate up the beans and finish with a couple of cilantro leaves.