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This is a classic northern Mexican recipe. The word charro means cowboy in Mexican Spanish. You can easily imagine these beans being made by charros over a campfire. Serve with steak, tortillas, salsa and a sombrero.
Ingredients (makes 10 servings):
2 cans (19.8 oz each) whole pinto beans.
1 tablespoon vegetable oil
1 white onion, minced
1 lb tomatoes, chopped
½ bunch of cilantro, chopped
2 Jalapeno chiles, seeded and chopped
5 slices bacon, chopped
5 sliced deli ham, chopped
1 dark Mexican beer
2 teaspoons of salt
In an IMUSA stock pot, heat the oil. Add the bacon and cook for 5 minutes or until slightly crisp on medium high heat. Add onion along with the salt and cook for another 3 minutes or until the onions are transparent. Add the ham, chiles, tomatoes and cilantro and cook for 10 minutes. Add the 2 cans of pinto beans and bring to a boil. Add the beer and cook for another 7 to 10 minutes.
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