Mexican Charro Pinto Beans, Frijoles Charros Pintos

• Meat

  • 2 Ham hocks, large
  • 2 Pork shanks cut into quarters, large smoked
  • 1 1/2 lb Stew beef or beef soup meat cut into bite size pieces

• Produce

  • 2 Bay leaves, large dried
  • 1/2 cup Cilantro, fresh
  • 10 clove Garlic, fresh
  • 1 tsp Garlic powder
  • 1/2 Green pepper, large
  • 1 Jalapeno, large
  • 1 tsp Oregano, dried
  • 1 1/2 lb Pinto beans sorted
  • 2 Tomatillos, medium
  • 3 Tomatoes, medium fresh

• Baking & Spices

  • 1/2 tsp Black pepper, fresh ground
  • 1/4 tsp Cayanne pepper
  • 2 tbsp Chile powder
  • 1 Poplano seeded and pepper, large fresh
  • 1/4 tsp Red pepper flakes, dried
  • 2 tsp Salt
  • 4 medium slices Salt pork or fat back
  • 2 small envelopes Sazon goya seasoning

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1/4 cup Olive oil, good

• Nuts & Seeds

  • 1 tsp Cumin, ground powder

• Other

  • 1 Medium onion peeled and quarted

Found on justapinch.com

Description

Ingredients

• 1 1/2 lb pinto beans sorted, cleaned, and rinsed
• 1 medium onion peeled and quarted
• 1/2 large green pepper, seeded and cut in half, do not dice
• 1 large jalapeno seeded, cored, and cut in strips
• 10 clove fresh garlic peeled and smashed
• 3 medium fresh tomatoes chopped in small pieces
• 2 medium tomatillos shucked, rinsed and diced
• 1/2 c diced fresh cilantro
• 2 large smoked pork shanks cut into quarters, by the butcher
• 2 large ham hocks
• 1 1/2 lb stew beef or beef soup meat cut into bite size pieces
• 4 medium slices of salt pork or fat back, gives beans great flavor
• 1/2 lb diced ham, i use hormel diced ham to flavor beans.
• 1 large fresh poplano seeded and pepper diced
• 1 tsp dried oregano
• 2 tsp salt
• 1 Tbsp apple cider vinegar
• 2 large dried bay leaves
• 1/4 tsp cayanne pepper (optional)
• 2 Tbsp chile powder
• 1 tsp ground cumin powder
• 2 small envelopes sazon goya seasoning
• 1/4 tsp dried red pepper flakes
• 1/4 c good olive oil
• 1/2 tsp fresh ground black pepper
• 1 tsp garlic powder

Directions

• 1Clean sort and rinse pinto beans in cold water. Put into a deep heavy pot add about 10/12 cups cold water. Put on stove over a high flame, add all of the meats and the salt pork. Do not add the stew meat yet. In a seperate pot add the oil, heat and brown the stew meat until seared on all sides then add to the pot of beans with the remaing oil in the pot. Add all of the vegetables, onions, peppers, tomatos, cilantro, bay leaves, spices, and seasonings. Add vinegar and stir well cover and lower the flame cook for about 5 to 6 hours. While cooking check beans and stir about once every hour. Taste bean broth to make sure the beans are seasoned just right "Salt" Cook until beans are tender and meats are fork tender. Taste to see if they have enough salt and pepper. 2Serve with hot buttered tortillas, and some Pico de Gallo or Salsa on the side. You can also serve along side Mexican rice (see my post for Mexican rice) with the salsa and tortillas. No need to make any other meat. Charro beans are loaded with Meat. Enjoy