Quote:
Originally Posted by mensplace
My neighbor from Oklahoma frequently talks about how much he misses "Charro Beans". Sounds like Pintos with some spices and maybe salsa mixed in?
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Quote:
Originally Posted by Worth1
I eat them here in Texas not hard to make.
worth
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The best Charro beans I've had were at Sante Fe Flats, followed by Lupe Tortilla -- both in Houston. Most recipes I've seen for Charro beans just dump a bunch of ingredients into beans and the beans won't have time to pick up the flavors. One recipe I saw that looked like it would really taste great looked like would take hours and hours to prepare. Maybe I can experiment and come up with something quicker, because to me they are so far superior to Refried beans.
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Someone mentioned Boston Baked Beans. America's Test Kitchen tried for 3 months to come up with a faster way -- they didn't find one. If you are he!! bent on making authentic ones, count on
5 hours of cooking in a cast iron Dutch oven to get them tender and correct. I tried their recipe and after 5 hours, you know what I found? Bush's Baked Beans are darned close!
So the recipe posted by
Alittlesalt is what I consider grilling beans as they are baked beans doctored up with lots of other ingredients. My recipe for that is from a guy named
Jeepdad. He makes these, puts them under the pork shoulder (pulled pork), ribs, or whatever other meat he smokes for 3-5 hours, so all the drippings and smoke end up in the beans. I have made this a dozen times and it is soooooo good:
2 28oz Cans of Bush's Original Baked Beans - undrained
1 large yellow onion - chopped
1/3 cup BBQ sauce (any brand will do)
1 entire red bell pepper - diced
1/3 cup syrup - either maple or cane
1/3 cup molasses
1/3 cup dark brown sugar
3 tsp dry mustard
1-1/2 cups BBQ pulled pork (or rib tips, brisket whatever you have)
1/4 tsp ground black pepper
1 tsp smoked chili pepper (or whatever you have or leave it out)
1/4 lb uncooked bacon slices - cut in quarters (After 3 hours, add the bacon slices to the top of the mixture.)
If you must cut down the cooking time less than 5 hours, then put the onion and bell pepper into a blender with some water and puree it, then transfer to a measuring cup and cover with plastic wrap. Microwave for 5 minutes. Otherwise you will have unappetizing firm chunks of pepper and onion in your beans.