Restaurant Recipes
Pappasito's Cantina Frijoles a la Charra
Ingredients
- 1 1/2 pounds pinto beans, uncooked
- 1 gallon cold water
- 3/4 pound bacon pieces, chopped into 1 inch squares
- 1/2 cup + 1 tablespoon fresh garlic, chopped fine
- 4 tablespoons + 1/8 cup cilantro, chopped fine
- 1 cup white onions, chopped
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1/2 gallon cold water
- 1 1/2 tablespoons salt
- 2 cups Roma tomatoes, chopped
Instructions
- Soak beans in 1 gallon cold water for 8 hours. Drain when ready to use.
- In a 2 gallon heavy pot cook the bacon pieces until well done. Do not undercook the bacon. Add 1/2 cup chopped garlic, 3 tablespoons cilantro and the chopped onions to hot bacon. Cook until onions are transparent. When onions are ready, add beans,
cumin and chili powder. Stir and add 1/2 gallon cold water. Turn heat to medium low. Add salt and stir. Cook beans slowly until fork tender (approximately 1 hour), stirring constantly to avoid burning.
- Add tomatoes, remaining garlic and cilantro.
- Serve.