Latin Crock-Pot: Traditional Mexican frijoles a la charra that will warm you up
I have this indulgence that is awesome because I never feel bad about it. I'm convinced that even if it has a little bit of bacon in it, that it is good for me. I get this whole-hearted satisfaction from it. Maybe it has to do with loving it ever since I was a kid and how soothed and secure it made me feel in a not always so soothing and secure world. It's such a simple and actually healthy indulgence. It's a bowl of beans. Not just any bowl of beans, but a bowl of whole pinto beans and the broth they've been cooked in. I like them to have a little kick of spice to them and right before eating, I squeeze lemon juice into my bowl. I'm telling you if chicken soup is good for the soul, then beans and broth are good for my entire being.
Check out this Crock-Pot recipe for frijoles a la charra and serve them with enchiladas or just have them by themselves like I described above and let them nourish your whole being.
Read more ¿Qué más?: Latin Crock-Pot: Scrumptious salsa verde pork & pepper stew
Frijoles a la Charra
1 pound dry pinto beans
5 cloves garlic, chopped
1 teaspoon salt
1/2 pound bacon, diced
1 onion, chopped
2 fresh tomatoes, diced
1 (3.5 ounce) can sliced jalapeno peppers
1 (12 fluid ounce) can beer
1/3 cup chopped fresh cilantro
Image via AllRecipes.com