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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


  1. Cook pinto beans in water and garlic. When beans are about half done, add the fried pork skins or bacon.
  2. 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.
  3. Serve in bowls.


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