*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
these have a good flavor but not any better than my own recipe. AN IMPORTANT NOTE: you MUST soak beans overnight first. anyone trying to follow this recipe who does not do so is going to be pretty frustrated!
I am a born and raised Texan married to a hispanic male and we have tried our share of beans a la charra. This is the best yet! My husband went to the grocery store this morning to buy all of the ingrediants so that I can make it again today. I also doubled the recipe except for the beer and cut my bacon when it was frozen. I can't wait to make this for my Hispanic in-laws and show 'em gringa's stuff. He-He
I had been looking for a recipe for "Charro" pinto beans ever since I tasted them on a trip to Austin Tx last summer. These are pretty close. Only thing I changed was to use half water-half chicken broth to start cooking the beans and I used a can of diced tomatoes with green chilies instead of the fresh as they are soooo expensive. I will make these often as I now prefer these to refried beans. Thank you Kim!!
What fabulous beans! I used 3 cups of dried pinto beans. I did not have any fresh tomatoes, so I did substitute diced canned tomatoes with green chiles. I still added the jalepenos and did not find the heat too much. The only other modification I made was adding 2 packets of Goya Sazon because I really find that it adds so much to the taste. For the people who said their been took a lot longer, you most likely have old beans (even if you just bought them). There's really no way to tell, but try to shop at a Mexican grocery store if there is one in your city. The product is turned over much faster there. I'm happy to have found this recipe to add to my bean dish collection. It is a grate side to some simple quesidillas.
This recipe is the one I've been looking for. I am a Texan so beans a la charra are easy to come by here. Yet this recipe is tied for first place with my cousin's who won't tell her recipe. Ha-Ha I don't need it now. The person that gave it one star must have done something wrong. I doubled the recipe except for the beer (used only one can) and added crushed beef boullion (about 2 cubes).
Great recipe although a little on the spicy side for some. If you're a wimp about spicey stuff I suggest going easy on the jalapeno's the first time. Also the southern bred husband told me you shouldn't salt beans until the end of cooking and he suggested not adding the salt until the last half hour when you add the cilantro and beer.
Loved the recipe. Warning: Do not use Budweiser beer for this recipe as it is too strong. I used it and it made the beans smell like beer. But the beans still tasted great. Next time I'll use light beer.
This recipe is GREAT!!! I ve made these beans about four times now and every time they come out superb. I do double the recipe & omit the bear & jalapenos so that everyone can enjoy them & I put 2 tsp. of crushed beef bouillon as suggested by another reviewer. If you re looking for a great Frijoles a la Charra recipe this is the one.