Charro Beans, 1/3/14
by Gary Duke at Alley Oops
1 pound pinto beans, dried
1 ham bone or ham hock
3 strips of bacon, diced
2 cloves garlic, diced
1 onion, diced
1 bell pepper, diced
1 can, 14.5 ounces fire roasted diced tomato's or 4 freshtomato's, diced
1 bottle of beer, I like a dark beer for this recipe
2 jalapeno peppers, seeded and diced (you can use cannedjalapeno's or Serrano peppers)
1/2 bunch cilantro, diced
salt and pepper to taste
1. Soak your beans over night, drain and rinse.
2. In a large pot, cover beans with water and add ham bone. Bringto a boil, reduce heat a cook for about 1 1/2 hours. Be sure to add more waterif it starts to get dry.
3.In a skillet, cook bacon till it starts to brown and reduces alittle grease. Add the garlic, onions and bell pepper to the bacon and cooktill vegetables start to soften. Add the tomatoes, beer and jalapeno's, saltand pepper add cook till everything comes to a boil. Cook for a fewmore minutes, to cook the alcohol out of the beer and add to your beans.
4 Cook until the beans are tender, add the cilantro and serve overrice are with cornbread.