Mexican Charro Beans
- 3 cups pinto beans
- 9 cups water
- 1 clove garlic
- 1 cup raw pork shank or bacon, fried and cut up
- 1 large tomato
- 5 small green chiles
- 1/2 cup cilantro leaves
- 1 (12 ounce) can beer
- Cook pinto beans in water and garlic. When beans are about half done, add the
fried pork skins or bacon.
- Cut up the tomatoes, onion, chiles and cilantro and sauté in 1 tablespoon oil.
When all are tender, add to cooked beans. Add the beer. Cook an additional 15 minutes.
- Serve in bowls.
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