Recipe for cooking charro beans, aka, frijoles charros or frijoles rancheros, somewhat blend (americanized), adapted from existing recipe for frijoles charros.
Ingredients:
- 2 lb. beans (normally I use pinto beans)
- 1/2 lb. bacon
- 1/2 lb. ham
- 4 tomatoes + 4 green tomatoes (or their equivalent to the 4 red tomatoes)
- 3 garlic cloves
- 1 tbsp salt
- 2 onions
- 1 chicken boullion (sounds like a bully but it is not)
- cilantro (normally I use 1/3 of the chunk, or about 20 stems)
- Pork skins (one bag of normal size of snack would do)
Procedure:
- Clean the beans to avoid stones (you’ll hate a stone, your dentist may like it)
- Clean all the veggies
- Add lots of water into a pressure pot, add the beans, 1 tbsp salt, 1 garlic clove, 1 onion, then when boiling, adjust flame to avoid exploding the pressure pot, and cook for 35 minutes
- Fry the tomatoes and green tomatoes, and the remaining garlic cloves (cut them along the long side in 2 or 3 parts), then use a blender to blend them together with the cilantro and the chicken bouillon
- Chop the onion in small parts (approximately the size of squares of 4 millimeters by 4 millimeters)
- Fry the bacon until it starts to get golden color, add the onion and fry until the onion is transparent, add the ham and cook for 5 minutes at medium flame or so
- The original recipe would include chorizo here but some people think it is too strong flavor
- When the pressure pot is done with the beans, trash the onion and the garlic clove
- Add the stuff you blended into the pressure pot
- Add the stuff you fried (bacon, onion, ham) into the pressure pot
- Add the pork skins into the pressure pot
- Wait until it starts boiling (with no lid) and then cook it for 5 minutes