Three Classic Pinto Bean Recipes
Rancho (chile style)
Charro (bean/meat soup)
Barracho (charro with beer)
Ranch Beans,
are cooked in a thick, flavorful chile sauce flavored with chiles, onion, garlic and tomato.
Charro Beans,
are cooked in a tomato based broth.
Meats are cooked with the beans, ravorites are bacon, hocks or jowls, salt pork and chorizo
Barracho Beans,
are basically just Charro with a beer with a cup or two of your favorite beer added in.
......................................................................
Ranch Style Beans
1lb of dried Pintos or Negros, soaked overnight
1/4C bacon grease, lard or other fat/oil
Approx two (2) quarts of chicken or vegetable broth or water can be used.
(Enough liquid to cover the beans by several inches.)
1 large White or Yellow onion, quartered
1-4 tomatos
1-2 large Jalapeno or Serrano chiles, stemmed
3-6 garlic cloves
2T salt
2t Mexican Oregano, crushed
1T paprika
1t cumin
1-2T each Guajillo, Ancho and Arbol chile powders.
Or two (2) cups of pureed chiles.
In a large stock pot add the fat or oil of choice, the onion, tomato and chiles.
Roast the veggies on high heat, get a nice char on them.
Add the garlic and saute just a bit.
Add the beans, and enough broth and/or water to cover them by several inches.
Add spices to taste, salt, paprika, Mexican oregano, cumin, chile powders or puree.
Bring to a rolling boil and then lower heat to a slow simmer and cover.
Simmer for several hours while stirring regularly to prevent sticking/burning.
I like to mash the onion, tomatoes, chiles and some beans against the side of the pot when they're soft and falling apart.
You can use whatever you prefer to thicken the sauce if desired.
Done when the beans are tender.
.
Rancho (chile style)
Charro (bean/meat soup)
Barracho (charro with beer)
Ranch Beans,
are cooked in a thick, flavorful chile sauce flavored with chiles, onion, garlic and tomato.
Charro Beans,
are cooked in a tomato based broth.
Meats are cooked with the beans, ravorites are bacon, hocks or jowls, salt pork and chorizo
Barracho Beans,
are basically just Charro with a beer with a cup or two of your favorite beer added in.
......................................................................
Ranch Style Beans
1lb of dried Pintos or Negros, soaked overnight
1/4C bacon grease, lard or other fat/oil
Approx two (2) quarts of chicken or vegetable broth or water can be used.
(Enough liquid to cover the beans by several inches.)
1 large White or Yellow onion, quartered
1-4 tomatos
1-2 large Jalapeno or Serrano chiles, stemmed
3-6 garlic cloves
2T salt
2t Mexican Oregano, crushed
1T paprika
1t cumin
1-2T each Guajillo, Ancho and Arbol chile powders.
Or two (2) cups of pureed chiles.
In a large stock pot add the fat or oil of choice, the onion, tomato and chiles.
Roast the veggies on high heat, get a nice char on them.
Add the garlic and saute just a bit.
Add the beans, and enough broth and/or water to cover them by several inches.
Add spices to taste, salt, paprika, Mexican oregano, cumin, chile powders or puree.
Bring to a rolling boil and then lower heat to a slow simmer and cover.
Simmer for several hours while stirring regularly to prevent sticking/burning.
I like to mash the onion, tomatoes, chiles and some beans against the side of the pot when they're soft and falling apart.
You can use whatever you prefer to thicken the sauce if desired.
Done when the beans are tender.
.
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