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Nepas OTBS #242
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Made this yesterday.
Makes a large pot......Recipe follows.
Slow cooker the pinto's for 4 hours on high. Add 1/4 onion and some salt. Cover and dont stir.
Cook up 5 slices of chopped bacon.
Chop up 1 cup of ham
3 all beef franks
And 1 pound of chorizo. Set these aside while you chop up the greens and get the dry measured.
1 tsp each of, smoked paprika, salt, pepper, oregano and cumin. set aside.
Chop 1-2 japs (seeded9 1 chipotle in adobo and as much cilantro as you like (i went mild because i dont want cilantro beans)
Not pictured is 2 cloves of garlic chopped.
Now add the chorizo and cook well with the bacon.
Feel free to drain this if you like after.
Next add the beef franks and the ham, cook on low heat.
By now the slow cooker pinto should be getting close to being timed out.
Next add the jap, cilantro, diced onion 3/4 cup, and chipotle (also add 2 tsp of the chipotle sauce.
mix well on low.
Add the garlic and the dry. Low heat.
Add the tomato. I used low salt canned (drained)
If your beans have times out add them and all the liquid to the pot.
Boil at med for 30 mins. The beans will get tender.
Serve with anything you like...tortillas, chips you name it.
Ingredients
1 16 oz uncooked pack dry pinto beans. Pick thru and rinse before adding to the slow cooker.
5 slices bacon cut into smaller pieces
3 beef franks cut into cubes
1 cup ham cut into cubes
1 pound Mexican chorizo
2 tomatoes diced or 2 cans diced drained
1/2 bunch of cilantro chopped
1/2 onion diced
jalapeño if desired
1 more chipotle peppers depending on how spicy you want it
2 clove garlic chopped
1 tsp ea pepper, oregano, paprika, cumin, and salt to taste.
To Cook the Pinto Beans - Stove top
Add the rinsed beans to a large pot with plenty of water, salt, and a small piece of onion.
Let boil for about 1.5 hours, checking often to make sure that there is still enough water.
To 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 3-4 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 tomatoes, 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 30 minutes so that all of the flavors can combine.
If you want to thicken your charro beans, you can combine 2 tablespoons of corn starch with 1/4 cup of cold water and mix well before adding it to the pot.
Makes a large pot......Recipe follows.
Slow cooker the pinto's for 4 hours on high. Add 1/4 onion and some salt. Cover and dont stir.
Cook up 5 slices of chopped bacon.
Chop up 1 cup of ham
3 all beef franks
And 1 pound of chorizo. Set these aside while you chop up the greens and get the dry measured.
1 tsp each of, smoked paprika, salt, pepper, oregano and cumin. set aside.
Chop 1-2 japs (seeded9 1 chipotle in adobo and as much cilantro as you like (i went mild because i dont want cilantro beans)
Not pictured is 2 cloves of garlic chopped.
Now add the chorizo and cook well with the bacon.
Feel free to drain this if you like after.
Next add the beef franks and the ham, cook on low heat.
By now the slow cooker pinto should be getting close to being timed out.
Next add the jap, cilantro, diced onion 3/4 cup, and chipotle (also add 2 tsp of the chipotle sauce.
mix well on low.
Add the garlic and the dry. Low heat.
Add the tomato. I used low salt canned (drained)
If your beans have times out add them and all the liquid to the pot.
Boil at med for 30 mins. The beans will get tender.
Serve with anything you like...tortillas, chips you name it.
Ingredients
1 16 oz uncooked pack dry pinto beans. Pick thru and rinse before adding to the slow cooker.
5 slices bacon cut into smaller pieces
3 beef franks cut into cubes
1 cup ham cut into cubes
1 pound Mexican chorizo
2 tomatoes diced or 2 cans diced drained
1/2 bunch of cilantro chopped
1/2 onion diced
jalapeño if desired
1 more chipotle peppers depending on how spicy you want it
2 clove garlic chopped
1 tsp ea pepper, oregano, paprika, cumin, and salt to taste.
To Cook the Pinto Beans - Stove top
Add the rinsed beans to a large pot with plenty of water, salt, and a small piece of onion.
Let boil for about 1.5 hours, checking often to make sure that there is still enough water.
To 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 3-4 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 tomatoes, 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 30 minutes so that all of the flavors can combine.
If you want to thicken your charro beans, you can combine 2 tablespoons of corn starch with 1/4 cup of cold water and mix well before adding it to the pot.