Charro Beans

Charro Beans and Rice

You really need a good chopper for this lifestyle and way of cooking.

Sauted vegetables

Cilantro

Ready to eat! So filling on top of rice.

I like to cook a crockpot of beans every week to keep on hand for quick meals.

1 c pinto beans

1 c red beans

(or 2 c black beans)

I like to mix two kinds of beans like pinto and red beans. Soak overnight in a bowl of water. Not really necessary if you have a good crockpot. In the morning rinse beans and pour in crockpot. Add enough water to cover, my crockpot takes about three hours to cook the beans till they are soft. It is better not to add salt to the beans until they are cooked, adding it during cooking will make the beans tuff. About an hour before the beans are done add:

5 or 6 finely chopped Roma tomatoes

half a bunch of chopped cilantro

2 Red, green, or yellow peppers, finely chopped (whatever combination I have)

1 onion, finely chopped

2-3 cloves garlic, pressed

2 T cumin

Olive oil

2 T Knorr Caldo con Sabor de Tamate y Chipotle (Tomato & Chipotle flavor bouillon)

Sea Salt to taste

In a skillet, sauté bell peppers, onion, garlic, cumin in a little olive oil and then add to beans. Add Knorr Caldo con Sabor de Tamate y Chipotle.