When I can’t find my favorite Charro or Borracho beans, it’s pretty easy to put them together. La Costena Charro Beans are awfully good, just heated. And I love HEB Borracho beans with Shiner Bock, but I usually add browned ground beef or deer, bacon, and spices. While we really like my homemade version with mayocabo beans, it’s a bit of trouble. So, canned pinto beans make this recipe easy and delicious.
Charro Beans
Ingredients
- 2 (15.5 oz) cans pinto beans, undrained
- 1 cup (or more) picante
- 1 cup shredded smoked pork, bacon, chorizo, ham, or pork combo!
- 1 cup chopped fresh cilantro
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 1 TBSP bacon grease or extra virgin olive oil
- Salt and black pepper to taste
- Other spices you might add: garlic powder, smoked paprika, cumin, little taco seasoning
Instructions
- Combine all and simmer for 1 hour.
- Serve with: slices of onion or chopped green onion, and cilantro
- For Borracho beans, cook with dark lager beer
Those look delicious!