[help] The best pinto bean/rancheros recipe in the world...

"That's what SHE said. "

Spoiler

 

If you only want to cook for 3-4 hours, then definitely soak the beans the night before.

The longer the beans soak, the shorter your cooking time.

Recipe sounds good, but instead of bacon (or maybe in addition to bacon...your call) you might want to throw in a smoked hamhock...adds flavor.

Personally, I don't eat very much pork. When I cook beans and collard greens from scratch, I throw in 2 or 3 smoked turkey legs or turkey wings. Adds alot of flavor.

 

I never presoak the beans. You can cook them in 3 hours.

Wash beans and put in water to cover plus an inch or so. Boil hard for 1/2 hour. Add salt (really a couple of tbs, makes it taste great).

Add cut up onion, cilantro, a can of diced tomatos, and bacon. Just cut up raw bacon and add to boiling water. I like to chop up a couple of Jalapenos and add. Use the seeds or not depending on how hot you like it.

Simmer for a couple of hours. I will add more cilantro and onion the last 1/2 hour or so, because I like to really taste the veggies. I usually add the tomatos at the end also. You may need to add water as you go.

I usually put in fresh garlic and some tony chachere also.

 

Beans, beans the wonderful fruit
The more you eat, the more you toot

Beans, beans they're good for the heart
The more you eat, the more you fart

Beans, beans they cause a lot of gas
They go in your mouth, it comes out your ass

Beans, beans...I'm spent

 

Your ingredients are fine, but add some garlic. You might want to add coarsely diced green pepper to it, or better yet, cactus. Also, for spicing (aside from the meat) use a sprig or two or epazote. You can also experiment with a little chorizo with the bacon (or ham). Not enough to really notice it as a main ingredient, but to add flavor.

the "worlds best" recipe will use homemade chicken stock made from a smoked chicken, instead of water. Plus saute onions and garlic in freshly rendered lard. I will also put some roasted poblano in it, but watch out, if you add jalepenos as well, it can get hot. Best not to add heat all at once.

make your own rotel for this. it's simple. If you use chicken stock rather than water, you can delay adding the veggies and cilantro until 30 minutes left.

to thicken it (if you want) add stale corn tortillas...this is a common tactic in chili.

soak them. don't boil them. It can still take awhile though.

 

You want "Rancheros" or "Charros" ??
http://recetas.mundorecetas.com/receta2979-Frijoles-Charros.html&8

allright, no_answer, I called my agüelita, my tío fede, my tía pancha, my compadre nico, my neighbor chola, and my lawn guy pepe , and they all say that you're missing the following:

jalapeños
lard
salchicha (sausage), or bacon (not fried, just let it cook in the beans)
1 cabeza de ajo (1 head of garlic, chop off the root)

Here are my directions for you:
Poner a remojar los frijoles, hasta que se hinchen. Se tira el agua y se enjuagan bien..

 

Don't do that, they will get too thick. Soak if you want. There are two methods, either works well.

Soak and cook OR don't soak and boil hard the first 1/2 hour. One or the other. I'm lazy, so I do the second.

 

Liar. You wouldn't be married.

Did you mean "Frijoles a la Charra" or "Rancheros"?

 

White?

 

?

http://www.foodlocker.com/brands-r-ranch-style-beans.html != http://allrecipes.com/Recipe/Frijoles-a-la-Charra/Detail.aspx

Do you mean "Ranch Style Beans" like the canned ones...? Or do you mean the really "stew-ish" one they serve during our Mexican parties?