Ingredients 1 pound of dried black beans 8 cups of water 2 cloves of garlic 1 medium onion, quartered 1 green bell pepper, diced 1 tsp dried oregano 1 tsp whole cumin seed - toasted 1 bay leaf 1/4 cup dry sherry 2 Tbsp olive oil 1 Tbsp red wine vinegar salt to taste Directions Soak the beans, then drain. Cover with 8 cups of fresh water. Simmer covered for about 1 1/2 hours or until the beans are almost tender. Combine green bell pepper, onion, oregano, cumin, bay leaf and a little cooking water in a blender. Blend on low until the mixture is smooth. Add blended mixture to the beans. Bring to a boil again, then reduced heat to a simmer. Add slat, sherry and vinegar. Simmer, uncovered until the bean mixture becomes thick, about 2 hours.
Abuelo's Charro Beans Copycat Recipe1 lb dried pinto bean 6 strips bacon, chopped 2 cloves garlic, chopped 4 medium fresh plum tomatoes, chopped 2 medium onions, chopped 1 medium green pepper, chopped 1 (12 ounce) can beer (chef’s choice) 1/2 bunch fresh cilantro, chopped 2 jalapeno peppers, seeded and chopped salt and pepperRinse and pick over beans.Bring the beans to a boil in a large pot of water and cook over medium heat for 1½ to 2 hours until they tender but still firm.Before the beans are done, fry the bacon in a large skillet until halfway cooked.Add garlic, tomatoes, onions, and green pepper; continue cooking with bacon until the bacon crisp.Add a can of beer to bacon mixture and simmer a few additional minutes, or longer if you like your beans softer.Add chopped cilantro and jalapenos; combine everything in one large pot.Add salt and pepper to taste.
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