AUTHENTIC CHARRO BEANS RECIPE RECIPES

Steps:

• Give the tomatoes a good rinse and roast them in the oven at 400F for approximately 20 minutes or until you need them. 
• Chop up the bacon into small pieces.  Cook the bacon in a large skillet over medium-high heat until lightly browned (approx. 5-8 minutes depending on the size of the bacon pieces).
• Chop up a 1/2 onion and add it the bacon.  I usually reduce heat to mediumish after the bacon is cooked.  Let the onion cook for 3-5 minutes or until tender.
• Add 2 minced cloves of garlic and cook briefly, 30-60 seconds. 
• Add the roasted tomatoes to the pan (roughly chopping them up in the pan is fine).  Also add:  2 cans pinto beans (drained and rinsed), 3 minced chipotles in adobo, 1/2 teaspoon Mexican oregano (optional), 1/2 teaspoon salt, freshly cracked black pepper, and 2 cups of stock (or water).   Combine well and let simmer for 15-20 minutes or until the liquid has reduced down a bit.
• Salt to taste.  I added another generous pinch to this batch (so that is approx. 1 teaspoon total) but keep in mind that if you are using store-bought stock that's high in sodium then you won't need to add as much salt.   You can also add more heat at this point if you want a more fiery batch.  
• Serve immediately.  Note that these beans are best served in some of the broth. 
• Alternatively, you can use part of the batch to make a bean puree.  Simply add them to a blender or food processor and combine into a puree. 
• Store leftovers in an airtight container in the fridge. 

Steps:

• Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking.
• In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomato, and jalapeno, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro.
• Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.