The easiest and best recipe EVER for perfect, homemade charro beans.
Author: Kelly Anthony
1pounddried pinto beans
4jalapenosseeded and diced
2 1/2teaspoonsKosher salt
1jalapenothinly sliced for garnish (if desired)
The night before you intend to cook the beans, sort through beans and discard of any rocks or pebble fragments, rinse and transfer to a large bowl. Cover with water by 2-3 inches and allow to soak overnight.
Preheat the oven to 325°.
Strain the beans, rinse and set aside until ready to use. Have ready a plate lined with paper towels. Place Dutch oven over medium-high heat and the cubes of bacon. Saute for 8-10 minutes, or until the bacon is crispy. Remove bacon with a slotted spoon and set aside on the paper towels to absorb any excess grease. Add the onions and jalapeños and sauté 5-7 minutes, or until softened. Add the rinsed beans, chili powder, salt and pepper, and cover with 4 cups of water. Add the bacon back into the Dutch oven, stir, cover with lid and transfer to the oven.
Bake for 2 hours, covered. Remove lid, add 1 1/2 cup of water to the beans, stir and bake for 1 hour more, uncovered, stirring occasionally. Remove from the oven, stir in sliced jalapeño (if desired), serve and enjoy.
NOTE! You must allow the beans to SOAK OVERNIGHT before proceeding with the recipe.