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Old 12-02-2009, 08:11 AM
 
Location: Scott County, IA
509 posts, read 1,010,757 times
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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:

Beans (usually pinto)
Onions
Jalapenos
Tomatoes
Cilantro
Bacon
Garlic

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.
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Old 12-02-2009, 10:32 AM
 
Location: Scott County, IA
509 posts, read 1,010,757 times
Reputation: 596
I am reposting this in normal food and drink. Delete if you want, mod.
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Old 12-02-2009, 11:11 AM
 
Location: GLAMA
16,584 posts, read 33,810,715 times
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Did you use the bean liquor from the pot you boiled the beans in?

As far as not displaying any chile hotness, put a few arbol chiles in there and that problem will disappear.
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Old 12-02-2009, 12:09 PM
 
Location: SouthCentral Texas
3,855 posts, read 4,215,777 times
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Default charro beans

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.
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Old 12-02-2009, 02:40 PM
 
Location: Smalltown, USA
3,111 posts, read 8,330,550 times
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Quote:
Originally Posted by 1751texan View Post
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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