Beans a la Charra
Makes 8 cups
These "cowboy beans" have been on our menu right from the start. They're tender pintos, simmered with bacon and jalapenos, and they cook up nice and soupy. In fact, you can even serve them as a soup by pureeing some of the beans and stirring them back in.

3 cups dried pinto beans
3 quarts water
6 slices (about 8 ounces) uncooked bacon, coarsly chopped
1/2 cup diced onion
1 tablespoon chopped garlic
1/2 jalapeno, stemmed, seeded and chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 tablespoon salt

In a stockpot, soak the beans overnight in the water (to cover). The next day, cook the bacon in a skillet over a medium-high heat until crisp, about 6-8 minutes. Add the onion, garlic, and jalapeno and cook for 5 minuets. Stir the chili powder and cumin and cook for 1 minute more. Add 1 cup of the soaking water from the beans while stirring and scraping the bottom of the skillet to loosen all the brown bits adhered to the pan. Add the beans and remaining water, and bring to a rapid boil. Decrease the heat to medium-low, and simmer for 1 ½ to 2 hours, or until the beans are soft. When the beans are cooked through, add the salt, and cook 1 to 2 minutes. Keep warm until ready to serve, or cool, cover and refrigerate for up to 3 days

On Sat, 18 Jan 2014 14:55:57 -0800 (PST), wrote:

> Beans a la Charra
> Makes 8 cups
> These "cowboy beans" have been on our menu right from the start. They're tender pintos, simmered with bacon and jalapenos, and they cook up nice and soupy. In fact, you can even serve them as a soup by pureeing some of the beans and stirring them back in.
>
> 3 cups dried pinto beans
> 3 quarts water
> 6 slices (about 8 ounces) uncooked bacon, coarsly chopped
> 1/2 cup diced onion
> 1 tablespoon chopped garlic
> 1/2 jalapeno, stemmed, seeded and chopped
> 1 tablespoon chili powder
> 2 teaspoons ground cumin
> 1 tablespoon salt
>
> In a stockpot, soak the beans overnight in the water (to cover). The next day, cook the bacon in a skillet over a medium-high heat until crisp, about 6-8 minutes. Add the onion, garlic, and jalapeno and cook for 5 minuets. Stir the chili powder and cumin and cook for 1 minute more. Add 1 cup of the soaking water from the beans while stirring and scraping the bottom of the skillet to loosen all the brown bits adhered to the pan. Add the beans and remaining water, and bring to a rapid boil. Decrease the heat to medium-low, and simmer for 1 ½ to 2 hours, or until the beans are soft. When the beans are cooked through, add the salt, and cook 1 to 2 minutes. Keep warm until ready to serve, or cool, cover and refrigerate for up to 3 days

Darlin' ya forgot to add some brown sugar, a dash a Wooster sauce, and some
good ol liquid smoke. I like a bit a molasses too and if there's coffee
left in the pot, well, you git the idea, right?

On 1/18/2014 5:50 PM, Big Trig wrote:
> On Sat, 18 Jan 2014 14:55:57 -0800 (PST), wrote:
>
>> Beans a la Charra
>> Makes 8 cups
>> These "cowboy beans" have been on our menu right from the start. They're tender pintos, simmered with bacon and jalapenos, and they cook up nice and soupy. In fact, you can even serve them as a soup by pureeing some of the beans and stirring them back in.
>>
>> 3 cups dried pinto beans
>> 3 quarts water
>> 6 slices (about 8 ounces) uncooked bacon, coarsly chopped
>> 1/2 cup diced onion
>> 1 tablespoon chopped garlic
>> 1/2 jalapeno, stemmed, seeded and chopped
>> 1 tablespoon chili powder
>> 2 teaspoons ground cumin
>> 1 tablespoon salt
>>
>> In a stockpot, soak the beans overnight in the water (to cover). The next day, cook the bacon in a skillet over a medium-high heat until crisp, about 6-8 minutes. Add the onion, garlic, and jalapeno and cook for 5 minuets. Stir the chili powder and cumin and cook for 1 minute more. Add 1 cup of the soaking water from the beans while stirring and scraping the bottom of the skillet to loosen all the brown bits adhered to the pan. Add the beans and remaining water, and bring to a rapid boil. Decrease the heat to medium-low, and simmer for 1 ½ to 2 hours, or until the beans are soft. When the beans are cooked through, add the salt, and cook 1 to 2 minutes. Keep warm until ready to serve, or cool, cover and refrigerate for up to 3 days
>
> Darlin' ya forgot to add some brown sugar, a dash a Wooster sauce, and some
> good ol liquid smoke. I like a bit a molasses too and if there's coffee
> left in the pot, well, you git the idea, right?
>

If you made Charro beans like that down here, they'd laugh you out of town.

If you want smokey flavor, throw in some leftover brisket.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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"Janet Wilder" > wrote in message
b.com...
> On 1/18/2014 5:50 PM, Big Trig wrote:
>> On Sat, 18 Jan 2014 14:55:57 -0800 (PST), wrote:
>>
>>> Beans a la Charra
>>> Makes 8 cups
>>> These "cowboy beans" have been on our menu right from the start. They're
>>> tender pintos, simmered with bacon and jalapenos, and they cook up nice
>>> and soupy. In fact, you can even serve them as a soup by pureeing some
>>> of the beans and stirring them back in.
>>>
>>> 3 cups dried pinto beans
>>> 3 quarts water
>>> 6 slices (about 8 ounces) uncooked bacon, coarsly chopped
>>> 1/2 cup diced onion
>>> 1 tablespoon chopped garlic
>>> 1/2 jalapeno, stemmed, seeded and chopped
>>> 1 tablespoon chili powder
>>> 2 teaspoons ground cumin
>>> 1 tablespoon salt
>>>
>>> In a stockpot, soak the beans overnight in the water (to cover). The
>>> next day, cook the bacon in a skillet over a medium-high heat until
>>> crisp, about 6-8 minutes. Add the onion, garlic, and jalapeno and cook
>>> for 5 minuets. Stir the chili powder and cumin and cook for 1 minute
>>> more. Add 1 cup of the soaking water from the beans while stirring and
>>> scraping the bottom of the skillet to loosen all the brown bits adhered
>>> to the pan. Add the beans and remaining water, and bring to a rapid
>>> boil. Decrease the heat to medium-low, and simmer for 1 ½ to 2 hours, or
>>> until the beans are soft. When the beans are cooked through, add the
>>> salt, and cook 1 to 2 minutes. Keep warm until ready to serve, or cool,
>>> cover and refrigerate for up to 3 days
>>
>> Darlin' ya forgot to add some brown sugar, a dash a Wooster sauce, and
>> some
>> good ol liquid smoke. I like a bit a molasses too and if there's coffee
>> left in the pot, well, you git the idea, right?
>>
>
> If you made Charro beans like that down here, they'd laugh you out of
> town.
>
> If you want smokey flavor, throw in some leftover brisket.

I could swear that somebody here posted that recipe some long time ago. I
remember making it. It was good but I prefer plain pinto beans.

On Sat, 18 Jan 2014 19:57:51 -0600, Janet Wilder wrote:

> On 1/18/2014 5:50 PM, Big Trig wrote:
>> On Sat, 18 Jan 2014 14:55:57 -0800 (PST), wrote:
>>
>>> Beans a la Charra
>>> Makes 8 cups
>>> These "cowboy beans" have been on our menu right from the start. They're tender pintos, simmered with bacon and jalapenos, and they cook up nice and soupy. In fact, you can even serve them as a soup by pureeing some of the beans and stirring them back in.
>>>
>>> 3 cups dried pinto beans
>>> 3 quarts water
>>> 6 slices (about 8 ounces) uncooked bacon, coarsly chopped
>>> 1/2 cup diced onion
>>> 1 tablespoon chopped garlic
>>> 1/2 jalapeno, stemmed, seeded and chopped
>>> 1 tablespoon chili powder
>>> 2 teaspoons ground cumin
>>> 1 tablespoon salt
>>>
>>> In a stockpot, soak the beans overnight in the water (to cover). The next day, cook the bacon in a skillet over a medium-high heat until crisp, about 6-8 minutes. Add the onion, garlic, and jalapeno and cook for 5 minuets. Stir the chili powder and cumin and cook for 1 minute more. Add 1 cup of the soaking water from the beans while stirring and scraping the bottom of the skillet to loosen all the brown bits adhered to the pan. Add the beans and remaining water, and bring to a rapid boil. Decrease the heat to medium-low, and simmer for 1 ½ to 2 hours, or until the beans are soft. When the beans are cooked through, add the salt, and cook 1 to 2 minutes. Keep warm until ready to serve, or cool, cover and refrigerate for up to 3 days
>>
>> Darlin' ya forgot to add some brown sugar, a dash a Wooster sauce, and some
>> good ol liquid smoke. I like a bit a molasses too and if there's coffee
>> left in the pot, well, you git the idea, right?
>>
>
> If you made Charro beans like that down here, they'd laugh you out of town.

Where's "down here"?

I've et em like that in El Paso, no laugh at all.

> If you want smokey flavor, throw in some leftover brisket.

That for damned sure is no sin, yeah!

On Sun, 19 Jan 2014 08:49:47 -0600, Sqwertz wrote:

> If you haven't had them yet, try the HEB brand Spicy Charro beans in
> the can (they

Ya know what, **** off, ok?

On 1/19/2014 8:49 AM, Sqwertz wrote:
> On Sat, 18 Jan 2014 19:57:51 -0600, Janet Wilder wrote:
>
>> If you made Charro beans like that down here, they'd laugh you out of town.
>
> If you haven't had them yet, try the HEB brand Spicy Charro beans in
> the can (they also have a borracho made with Shiner bock). But the
> charro beans, especially, they rock. They're kinda soupy - perfect
> for a cold day (or night). $.97/can, here's a picture of them (at an
> outrageous price):
>
> http://www.amazon.com/HEB-Borracho-B...0142878&sr=1-5
>
> -sw
>

We like the Borracho beans and the Charro beans are just spicy enough to
be edible by me.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On 1/19/2014 12:09 PM, Big Trig wrote:
> On Sat, 18 Jan 2014 19:57:51 -0600, Janet Wilder wrote:
>
>> On 1/18/2014 5:50 PM, Big Trig wrote:
>>> On Sat, 18 Jan 2014 14:55:57 -0800 (PST), wrote:
>>>
>>>> Beans a la Charra
>>>> Makes 8 cups
>>>> These "cowboy beans" have been on our menu right from the start. They're tender pintos, simmered with bacon and jalapenos, and they cook up nice and soupy. In fact, you can even serve them as a soup by pureeing some of the beans and stirring them back in.
>>>>
>>>> 3 cups dried pinto beans
>>>> 3 quarts water
>>>> 6 slices (about 8 ounces) uncooked bacon, coarsly chopped
>>>> 1/2 cup diced onion
>>>> 1 tablespoon chopped garlic
>>>> 1/2 jalapeno, stemmed, seeded and chopped
>>>> 1 tablespoon chili powder
>>>> 2 teaspoons ground cumin
>>>> 1 tablespoon salt
>>>>
>>>> In a stockpot, soak the beans overnight in the water (to cover). The next day, cook the bacon in a skillet over a medium-high heat until crisp, about 6-8 minutes. Add the onion, garlic, and jalapeno and cook for 5 minuets. Stir the chili powder and cumin and cook for 1 minute more. Add 1 cup of the soaking water from the beans while stirring and scraping the bottom of the skillet to loosen all the brown bits adhered to the pan. Add the beans and remaining water, and bring to a rapid boil. Decrease the heat to medium-low, and simmer for 1 ½ to 2 hours, or until the beans are soft. When the beans are cooked through, add the salt, and cook 1 to 2 minutes. Keep warm until ready to serve, or cool, cover and refrigerate for up to 3 days
>>>
>>> Darlin' ya forgot to add some brown sugar, a dash a Wooster sauce, and some
>>> good ol liquid smoke. I like a bit a molasses too and if there's coffee
>>> left in the pot, well, you git the idea, right?
>>>
>>
>> If you made Charro beans like that down here, they'd laugh you out of town.
>
> Where's "down here"?

On the southeastern tip of Texas right on the Mexican border. The vast
majority of the population has roots in Mexico.

> I've et em like that in El Paso, no laugh at all.

I don't think the Worcestershire sauce and liquid smoke would be
authentic even in El Paso.

>> If you want smokey flavor, throw in some leftover brisket.
>
> That for damned sure is no sin, yeah!
>


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On Sun, 19 Jan 2014 13:25:17 -0600, Janet Wilder wrote:

> On 1/19/2014 12:09 PM, Big Trig wrote:
>> On Sat, 18 Jan 2014 19:57:51 -0600, Janet Wilder wrote:
>>
>>> On 1/18/2014 5:50 PM, Big Trig wrote:
>>>> On Sat, 18 Jan 2014 14:55:57 -0800 (PST), wrote:
>>>>
>>>>> Beans a la Charra
>>>>> Makes 8 cups
>>>>> These "cowboy beans" have been on our menu right from the start. They're tender pintos, simmered with bacon and jalapenos, and they cook up nice and soupy. In fact, you can even serve them as a soup by pureeing some of the beans and stirring them back in.
>>>>>
>>>>> 3 cups dried pinto beans
>>>>> 3 quarts water
>>>>> 6 slices (about 8 ounces) uncooked bacon, coarsly chopped
>>>>> 1/2 cup diced onion
>>>>> 1 tablespoon chopped garlic
>>>>> 1/2 jalapeno, stemmed, seeded and chopped
>>>>> 1 tablespoon chili powder
>>>>> 2 teaspoons ground cumin
>>>>> 1 tablespoon salt
>>>>>
>>>>> In a stockpot, soak the beans overnight in the water (to cover). The next day, cook the bacon in a skillet over a medium-high heat until crisp, about 6-8 minutes. Add the onion, garlic, and jalapeno and cook for 5 minuets. Stir the chili powder and cumin and cook for 1 minute more. Add 1 cup of the soaking water from the beans while stirring and scraping the bottom of the skillet to loosen all the brown bits adhered to the pan. Add the beans and remaining water, and bring to a rapid boil. Decrease the heat to medium-low, and simmer for 1 ½ to 2 hours, or until the beans are soft. When the beans are cooked through, add the salt, and cook 1 to 2 minutes. Keep warm until ready to serve, or cool, cover and refrigerate for up to 3 days
>>>>
>>>> Darlin' ya forgot to add some brown sugar, a dash a Wooster sauce, and some
>>>> good ol liquid smoke. I like a bit a molasses too and if there's coffee
>>>> left in the pot, well, you git the idea, right?
>>>>
>>>
>>> If you made Charro beans like that down here, they'd laugh you out of town.
>>
>> Where's "down here"?
>
> On the southeastern tip of Texas right on the Mexican border. The vast
> majority of the population has roots in Mexico.

Roger that!
>
>> I've et em like that in El Paso, no laugh at all.
>
> I don't think the Worcestershire sauce and liquid smoke would be
> authentic even in El Paso.

I used to live over by Transmountain, and I never got no complaints.

Lotsa times you make charro beans and dont use the smoker, thse work great
in the crock.

I also use pork hocks.

>
>>> If you want smokey flavor, throw in some leftover brisket.
>>
>> That for damned sure is no sin, yeah!
>>

On Sun, 19 Jan 2014 22:58:56 -0600, Sqwertz wrote:

> You actually read and entertain his posts by telling him where you
> live? <boggle>
>
> -sw

Are you stalking her like you did Omelet?