RANCH (CHARRO) BEANS

So, when I managed a West Coast Tex-Mex restaurant, we called these incredibly flavorful and easy-to-make pinto beans Charro Beans. A name derived from the fact that “Charros” are Mexican cowboys…and it sounded good. At a large Western themed West Coast steak house where I worked..we called them Ranch Beans. Of course, I embellished a bit with my recipe, but…they are still super simple to make and can be a side dish for any Mexican dish or BBQ. And, I have cooked them down further and hit them with an immersion blender to make the best Refried Beans Ive ever had!

To start, soak the beans overnight…then drain and rinse and put them back in the saucepan with fresh water. All the other ingredients you just toss in the pan and cook for about 2 hours. The photo is of the beans in a chicken and rice bowl I made.

Ingredients:

• 1/2 pound pinto beans

• 3 thick slices of bacon, 1/4 inch dice

• 1 cup of diced onions, 1/4 inch

• 2 cloves of garlic, peeled, smashed

• 1 medium jalapeno, sliced in half lengthwise

• 1 cup chicken stock

• 1 cup beef stock

• 1 tsp Kosher salt

• 1/2 tsp black pepper

• 1/2 tsp cumin

• 1/2 tsp Mexican oregano

• 1 tsp chile powder

• 1/4 tsp smoked paprika

• 1/4 tsp MSG (optional)

Directions:

• Pick through the beans looking for stones and bad beans. Place in a large saucepan and cover with cold water by 2 inches. Cover and let sit overnight.

• The next day, drain and rinse the beans then return to the saucepan. Add to the pan all the rest of the ingredients then cover with water by 2 inches.

• Bring to a boil. Lower the heat to low, cover, and simmer for about 1 1/2 to 2 hours. Remove the cover and let simmer another 30 minutes to reduce the liquid and the beans are very tender but still in tact.

• Taste and reseason if necessary.