Plenty of main course meats on here, but I really enjoy a good bowl of beans and rice on a cold night by the fire. I make a pretty good pot of beans, but looking for other suggestions or different ways to flair it up a little. Let me know what youve got.....
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add some smoked ham hocks and pico de gallo. -
A Cold Night might be a problem
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Charro Beans:
Clean and soak a 1 lb bag of pintos, get 'em going on the stove. Once the water is rolling add the following:
4-5 slices of bacon, chopped
1 medium yellow onion, chopped
small bell pepper, chopped
4 sliced jalapenos (seeds are up to you, I keep about half)
1 can Rotel
Bring back to a roll, then reduce to simmer. Add salt and pepper to taste, and about 1 tsp each of garlic powder, cumin, Tony's.
After around four hours, that's a fine pot of beans. Thirty minutes before they're done, add a handful of chopped cilantro to the mix. I usually add a little more onion here, chopped pretty fine. This would be the place to put in Fletchero's pico de gallo, a fine addition.
I make a BIG pot of these (or other beans) once a month and freeze in quart size containers. Put frozen beans in a pot with 1/2" water, on low. Beans in 15 minutes. I take the blocks to the camp, too. Makes for quick dinner!Last edited by Ouch; 10-14-2007, 08:41 AM.Comment
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1 pound pinto beans
1 onion chopped
1 bell pepper chopped
2 ham hocks
1 can Hatches green chilies
3 tablespoons Williams pinto bean seasoning
1 can chicken broth
Dump all ingredients into a crock pot. Add water, about 1 1/2 inches above ingredients.
Set cooker on low for about 10-12 hours. 8 hours for high setting.
Serve w/ cold Dos Eques , corn bread and the following entrees:
Oh, and this one for dessert! Dont forget the Blue Bell!
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Cilantro, man...cilantro. Add at the same time as the bacon, below.
I like to fry up some bacon, crumble it up and add it an hour or so before the beans are done.
I also like a little ground venison burger in my beans, along with some chili powder...just add to taste.Comment
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