Chevys Fresh Mex Beans A La Charra

These “cowboy beans” have been on Chevys Fresh Mex menu right from the start. They take tender pinto beans and simmer them with bacon and jalapeños. They are a great side to any Mexican or TexMex meal. They cook up so nice and soupy that you can even serve them as a soup by pur�©eing some of the beans and stirring them back in, if you like.

source	Secret Copycat Restaurant Recipes
categories	copycat, mexican, side dish, vegetable
yield	8 cups
prep time	30 mins
total time	1 day 3 hrs

INGREDIENTS

3 cup dried Pinto Beans

3 quarts Water

6 slices about 8 oz uncooked Bacon, coarsely chopped

½ cup diced Onion

1 Tbsp chopped Garlic

½ Jalape�o stemmed, seeded, and chopped

1 Tbsp Chile Powder

2 tsp Ground Cumin

1 Tbsp Salt

INSTRUCTIONS

1. In a medium large stockpot, soak beans overnight in the water (to cover).

2. The Next Day

3. Cook bacon in a skillet over medium-high heat until crisp, about 6 4. 8 minutes.

5. Add onion, garlic and jalape�o. Cook for 5 minutes.

6. Stir in chile powder and cumin. Cook for 1 minute more.

7. Add 1 cup of the soaking water from the beans while stirring and scraping the bottom of the skillet to loosen all the brown bits adhered to the pan.

8. Add beans and remaining water. Bring to a rapid boil.

9. Decrease heat to medium-low. Simmer for 1 ½ to 2 hours or until the beans are soft.

10. When the beans are cooked through, add salt. Cook 1 to 2 more minutes.

11. Keep warm until ready to serve. Or cool, cover and refrigerate for up to 3 days.