Charro Beans our way

This recipe is a favorite and was inspired by a recipe at plus the cajun/creole technique of adding spices in stages as described by Paul Prudhomme.

  1. Brought meaty ham bone in water to a boil and simmered for 90 minutes in a cast iron dutch oven.
  2. At the same time added 1 pound of dry beans to a separate pot of boiling water and let simmer for about 90 minutes.
  3. Drained and rinse the beans then added to ham bone water with rough chopped large yellow onion and four cloves of chopped garlic.
  4. In a CI skillet fry four strips of bacon until it is about to turn crispy. Add smoked jalapeno sausage to the bacon.  Good shake of pepper around the skillet twice. Cook all slowly until lightly brown.
  5. Add the soaked, drained and rinsed beans to the DO with the ham bone. Add the other meat and about one-third of the following seasoning:
    1. 1 rounded tbs dry oregano
    2. 1 rounded tbs smoked paprika
    3. 1 rounded tsp cumin
    4. salt to taste after the beans were tender
  6. After beans have simmered an hour add the second third of the seasoning and near the end add the final third.
  7. Turned it off and let it rest until ready to eat.
  8. Remove what will be eaten and add fresh veggies just before serving. Quantities of the fresh veggies here are for the whole pound.
    1. 2 tomatoes, diced
    2. 1/2 bunch of cilantro, chopped
    3. 1/2 onion
    4. 1 chipotle pepper from the can plus ~2T adobe sauce
    5. 2 cloves garlic
    6. jalapeno or serrano diced

The idea of adding more spices late in the cook comes from Paul Prudhomme’s way with creole and cajun dishes where he adds the seasoning at three different times so some are well incorporated and the later has some punch.

9/6/2020 – Being busy with things and not having the usual ham bone we made this a bit differently. Mary boiled two large pork butt bones (frozen) the day before. The next morning she removed the junky meat that boiled off. Separately put the pintos into boiling water then soaked to remove the sugars.

Added the drained beans, a whole onion, 4 toes of garlic, and black pepper to the bone broth and cooked until they were done–about 3 hours.

Then added:

  • The above spices
  • three small pieces of smoked tasso that just came off the smoker as part of our smoking two butts
  • three chipotle and sauce from a can
  • a chopped small poblano from the garden, and
  • half a yellow onion.
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