Charro Beans

• servings: 4

Ingredients

•1 pound Flor de Junio (Silvia) Beans, Pinto, or Mayocoba

•1/3 pack pancetta

•1/2 onion, chopped

Smashed garlic clove

•1 fresh serrano chile, minced

•1/2 red bell pepper, roasted, peeled, and chopped

•1 can of beer

1/2 cup crushed tomato sauce

Two dashes cumin, pinch Mexican oregano, 1/2 tbsp Mexican chile powder

Directions

1Cook the beans in the Rancho Gordo manner. (Soak beans for a few hours, put water and beans in enamel pot with hunk of onion, a smashed garlic clove, Mexican oregano…boil then simmer for 1-2 hours checking when tender…salt, put in a bowl)

2In the dry pot over medium-low heat, cook the pancetta, chopped chile/bell pepper until softened and fragrant. Add garlic and stir 20 seconds, then tomato sauce. Mix

3Add in beer, spices, and beans with broth. Let simmer for a bit to blend the flavors. Taste for salt.

Notes

https://www.ranchogordo.com/blogs/recipes/back-to-normal-charro-beans?_pos=3&_sid=8126838c4&_ss=r

Original uses no tomato sauce and roasted peppers. I used a tall boy and didn’t have to add water