Thank you so much for the recipe! I'm always looking for good bean recipes. We frequently have pinto beans and cornbread, so this should kick it up a notch. Grew tired of red beans and rice with the small red beans and typical Cajun approach. Have recently been enjoying Cuban style black beans and learned that the key is to cook them until soft, not hard little nuggets. Love Great Northerns, but more like a soup/stew with a bit of pork. Have never been able to make a decent Boston style baked beans as the beans always remain hard and I always muddle up the spice and other flavorings. I would think the Charro beans would be better with cornbread than with rice. With it being cooler recently, I am looking forward to a good bowl of Chili soon in the traditional style with lots of dried chiles. Need to find the best blend of varieties to add some interest and depth.
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