We love Mexican food.
We could eat it every day . . .really!
One thing I like are the beans. But I'm not too hip on the refried beans.
They'll do -- as in "if I'm starving and it's been three days since I've eaten" kind of do.
But truthfully, that's never happened!
But Charro beans -- that's a different story.
A few weeks ago, we had a house-full for dinner. Mexican food, of course! One, because it's easier, and two, it's our favorite. When looking at what all we had, I thought we might need one more item to help it all stretch. I whipped up this easy version of charro beans.
The crock was empty at the end of dinner!
Easy Charro Beans
1 pound dried pinto beans
1 can Rotel, drained
2-3 cloves garlic, chopped
1 onion, chopped
1 can beef broth
salt and pepper to taste
Sort and rinse beans. Place in a large bowl and soak for about an hour. Drain off all water and place beans, chopped garlic, chopped onions, and beef broth in crock pot. Add enough water to cover the beans and cover with the lid. Cook on high for 2-3 hours or until tender.
Once beans are thoroughly cooked, add Rotel and salt and pepper (to taste). Continue cooking until until everything is heated thoroughly and your ready to serve.
The last hour, I continued cooking on high, but removed the lid to allow the liquid to thicken a bit.
**This is a great recipe because it's kind of like stew -- you can add extra ingredients that you have on hand. Throw in some chopped celery, green pepper or even carrots for a bit of sweetness.