Frijoles Charros - Mexican Style Cowboy  Beans

1 pound pink, pinto or any other dry bean, cleaned and  washed
2 teaspoon salt or to taste
10 cups hot water
3 quart stock  pot

1.) Place the beans and salt in a pot. Place pot on the  stove and add the
hot water—enough to cover 2 times the volume of the  beans.
2.) Cook beans (uncovered) over medium-high heat for 1 hour  approximately.

Flavorings

10 slices smoked bacon, chopped
½ pound pork butt,  cut into ½-inch cubes
1 medium white or yellow onion, chopped
5 large  garlic cloves, chopped
1 jalapeno chile, grilled and chopped
2 medium ripe  tomatoes, grilled, cored and chopped
20 sprigs cilantro, chopped finely
1  ½ cups dark Mexican beer
The half cooked beans
4 quart stock  pot

1.) In the pot fry the bacon and pork butt over  medium-high heat in the
>bacons own fat until just before the bacon becomes  crispy, about 7 
>minutes.
>2.) Add onion, garlic and jalapeno and saute about  3 to 4 minutes stirring
>occasionally. Add chopped tomato and cilantro and  continue to simmer for 
>about
>3 to 5 minutes. Then add beer and saute a minute or  so. Add beans and
>continue simmering until beans are tender.







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