Charro Beans
Makes 8 to 10 servings
1 pound dried pinto or black beans
5 cups water
6 ounces salt pork, sliced
2 cups chopped fresh tomatoes
1 cup chopped onion
2 to 3 jalapeņos
1 teaspoon cumin
2 cloves garlic, sliced
1/2 cup chopped fresh cilantro (loosely packed)
1 bottle or can of beer
Sort and rinse the beans. Place in a large pot and cover with
water (at least two inches of water covering the beans). Soak
overnight or for at least 6 hours in the refrigerator.
Drain beans. Add 5 cups of fresh water, beer and the salt pork.
Bring to a boil - reduce heat and simmer for 1 hour.
Add tomatoes, onion, whole peppers, garlic, cumin and salt.
Cook until beans are tender, about 1 1/2 to 2 hours. Add more
water as needed to keep the beans soupy.
Adjust salt if needed. Add cilantro at serving time.
Remove whole peppers or break them more spice before serving.
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