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I had some really excellent Charro Beans from a hole in the wall non-texmex mexican place here in Houston. I tried re-creating the experience, but ended up with something much different.
In my online research, the main ingredients shared by most recipies I found were:
I made this and it is more like bacon-flavored bean soup than anything else. None of the heat of the peppers was retained. Even the usually strong cilantro was barely noticeable. Also, the soup fluid was lightly colored.
The beans I had at the mexican restaurant had a very dark soup fluid, a very noticible spicy hotness, and a definite authentic mexican taste. Please tell me the ingredients I may be missing. Thanks.
Timing is the key...
start your beans with salt pork, smoked pork, or bacon with 2 cloves smashed garilc and 1/2 small onion rough chopped.
Cook at least 2 hours...low and slow.
With 1 1/2 hours cooking time in, take a skillet and saute
oil
1/2 small onion sliced,
1/4 cup sliced bell pepper,
2 roma tomatos,
1 tblspn each salt, pepper, chili powder, and cumin powder
1 serrano or jalepeno diced
saute veggies and spices til tender
add veggies to bean pot...
right before service add 1/4 cup cilantro chopped to pot
Note...the bean soup liquor will be light at serving, but as it is served and stays on the low heat, the broth will thicken. you can take out about a 1/4 cup of beans and 1 cup of broth and blend in blender and return to pot.
Timing is the key...
start your beans with salt pork, smoked pork, or bacon with 2 cloves smashed garilc and 1/2 small onion rough chopped.
Cook at least 2 hours...low and slow.
With 1 1/2 hours cooking time in, take a skillet and saute
oil
1/2 small onion sliced,
1/4 cup sliced bell pepper,
2 roma tomatos,
1 tblspn each salt, pepper, chili powder, and cumin powder
1 serrano or jalepeno diced
saute veggies and spices til tender
add veggies to bean pot...
right before service add 1/4 cup cilantro chopped to pot
Note...the bean soup liquor will be light at serving, but as it is served and stays on the low heat, the broth will thicken. you can take out about a 1/4 cup of beans and 1 cup of broth and blend in blender and return to pot.
We have a very similar recipe. YUMMY!!!
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