Recipe Mexican Charro Beans

This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger plans to run a series of recipes from that cookbook.

If your church has a cookbook or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com.

Mexican Charro Beans

Debbie Bergman

Ingredients

3 c. dried pinto beans                                     5 sm. green chilies, chopped

1 clove garlic chopped                                    1 lg. tomato chopped

1 sm. onion chopped                                      ½ c. chopped fresh cilantro

9 c. water                                                            1 (12-oz.) can of beer

1 c. fried, drained, and chopped bacon

Directions

Cook the pinto beans in water with the chopped garlic clove. When the beans are about halfway cooked add the bacon. Take the tomato, onion, chilies and cilantro and sauté in 1 tablespoon of cooking oil. When they are all tender, add to the cooked beans. Pour in the beer and cook for an additional 15 minutes. Serve it in side bowls, it is a little on the loose side.