Source: Mexican Traditional
Makes 4 servings.
Preparation time: 1 hour
Tips: Keep a batch of pinto beans in the freezer to quickly mix.
Beans Charra Style
Frijoles a la Charra
Ingredients
Preparation
1 cup dry pinto beans, see note (1)
3 medium fresh tomatoes
1 large Onions
1 handful fresh cilantro, chopped
1 fresh serrano or jalapeño pepper
1/2 cup beer, any kind, not dark.
1 teaspoon salt
black pepper to taste
1. Rinse and drain dry beans. Place in a pot with 3 to 4 cups cold water and let stand to soak for about 6 hours or overnight. Drain soak water and rinse beans.
- For a quick soak place beans with 3 to 4 cups of cold water, bring to a rapid boil for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain soak water and rinse beans.
2. Place rinsed beans and 3 cups of of hot water in a large pot. Simmer gently with lid tilted until desired tenderness is reached, about 1 1/2 to 2 hours. Cook pinto beans not so much that they may fall apart, beans should be whole, they will cook a bit longer with the rest of the ingredients.
3. Chop tomatoes, onions, cilantro and pepper. Keep pepper whole with a slit on the side if you don't want the beans to be spicy hot.
4. Place all ingredients in a pot including beans cooking liquid.Simmer for about 30 to 45 minutes. Adjust salt to taste.
Serve as a side dish. Beans are served soupy in a deep dish.
NOTE: 1) To cook dry beans using a pressure cooker decrease cooking time at pressure to about 45 minutes.
