Charro Beans and Cornbread
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Charro Beans and Cornbread – A great recipe for the slow cooker.
- 1 Pound Pinto beans
- 1 Package MexicanÂ chorizo
- 1 Bunch cilantro-grab handfuls of the leaves, not too many stems, and rough chop them
- 1 Large onion chopped or sliced
- Fresh garlic or garlic powder to taste
- Chopped pickled jalapeno
- 2 Pinches Season Salt Onion Powder
- 1 Pinch Cumin
Remove chorizo from casing, and fry up, drain off most of the grease.
Rinse and pick through beans to remove stones, no need to soak them.
Put Beans, chorizo, onions and cilantro into slow cooker, fill crock pot with water.
Sprinkle in garlic and onion powder and season salt, I use 3-4 shakes back and forth of these and a couple shakes of cumin. Again it's to taste.
Add bacon grease.
Add Jalapeno Cover, cook on high about 15 hrs. Yes I know this sounds excessive, but if you'll cook them this long, the juice begins to thicken a bit so it's more stew like than soup like. I put them on in the evening the day before I want them and let them cook all night.
Taste them, and add some kosher salt if you think it needs it. Regular salt works too, but I like and only use Kosher salt.
Enjoy with a big cast iron skillet full of cornbread!
To make the best cornbread you've ever had, put a tablespoon or two of bacon grease in a cast iron skillet, place in 400 degree oven while you mix your cornbread batter from scratch or box.
Now the grease should be smoking.
Pour a little into your cornbread batter, mix it quickly, and dump the batter into the skillet.
You should hear it begin to sizzle.
Bake until golden brown on top.
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