Charo Bean Soup (Frijoles a la Chara)
Mary Kay Cavanaugh
If you don’t have “THE ULTIMATE CHOPPER” from Pampered Chef - Get One It makes the whole process so much easier.
ingredients
- Approx 1 Pound SALT PORK (slice or a large chunk)
- 1 Pound PINTO BEANS
- 1 Pound SMOKED BACON (I suggest John Morrel)
- 1 Pound SMOKED HAM (can be found already diced at Kroger’s)
- 2 Whole WHITE ONIONS
- 4 Whole TOMATOES (make sure to cut the core out)
- 1 Bunch CILANTRO (pull leaves off of stems and discard the stems)
- 5-10 SERRANO PEPPERS (depends on the fire you are trying to achieve)
directions
- 1
In a large pan place SALT PORK and 1 POUND PINTO BEANS
- 2
Cover the beans with water and cook with a lid on the pan on MEDIUM heat
- 3
Make sure to check from time to time to keep the beans covered with water
- 4
Stir occasionally so beans don’t burn
- 5
In a separate SKILLET (preferably iron) stir occasionally
- 6
Cut BACON into small pieces and begin to saute (do not allow bacon to crisp)
- 7
Cut SMOKED HAM into small pieces and add to above
- 8
Dice ONIONS and add to above
- 9
Chop TOMATOES and add to above
- 10
Chop CILANTRO and add to above
- 11
Chop SERRANOS and add to above
- 12
When the PINTO BEANS are soft discard the SALT PORK
- 13
Add the mixture from the skillet (do not empty water from beans)
- 14
Allow to simmer for about 30 minutes stirring from time to time
- 15
Serve with Beer morning, noon, and night.
Source: David Cavanaugh
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