- Level: Easy
- Total: 11 hr 20 min (includes soaking time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 331
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 10 g
- Sugar
- 4 g
- Protein
- 19 g
- Cholesterol
- 18 mg
- Sodium
- 511 mg
A charro is a Mexican cowboy, and these beans are a Tex-Mex favorite with Ree’s family. They cook long and slow, require very little preparation, and are a great side dish to serve a crowd.
- Level: Easy
- Total: 11 hr 20 min (includes soaking time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 331
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 10 g
- Sugar
- 4 g
- Protein
- 19 g
- Cholesterol
- 18 mg
- Sodium
- 511 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Add the dried beans to a large bowl, then cover with water and let soak overnight.
- The next morning, drain the beans, then rinse them and set aside.
- Heat the olive oil in a large pot over a medium heat. Add the onion, jalapeños, poblano and garlic and season with the chili powder, cumin, salt and pepper. Stir, then cook to build flavor, 2 to 3 minutes. Add the ham, stock, beer and bay leaves, along with the soaked beans, then stir again. Partially cover with a lid and bring to a simmer. Reduce the heat to low, then let cook, stirring occasionally, until very tender and flavorful, 2 1/2 to 3 hours. Remove the bay leaves and sprinkle over the cilantro before serving.
