Home  Recipes  Breakfast  Soup & Salad  Appetizers  Main Event  Side Dishes  Desserts  Special Diets  Party Planning  For Kids  Quick & Easy  In Season In Your Cart  Canning & Freezing  Comfort Food Redo  Thanksgiving  Supper Sized Salads  Gifts from the Kitchen  Big Game Snacks  3 meals In 1  Farm Fresh Email      Frijoles ala Charra printer friendly version email to a friend TIP: To save time, replace dried beans with four cans pinto beans. Simmer beans with 1 cup vegetable or chicken broth, roasted chiles, onions and tomatoes for 1 hour. Season with salt. Stir in cilantro, lime juice and hot sauce to taste right before serving. Serves 10 2 cups dry pinto beans, rinsed 3 chiles (a mixture of jalapeÃ�±o, serrano, Anaheim or poblano) 1 15-oz. can tomatoes with chiles and onions 1 yellow onion, chopped (about 1 1/2 cups) 2 tsp. salt 1 bunch cilantro, stems removed and roughly chopped (about 1/2 cup) 1 Tbs. lime juice 1. Place beans in large stock pot and cover with 6 cups water. Bring to a boil, then simmer 1 hour. Drain; place beans in crockpot. Cover with water and cook 6 to 8 hours or until soft. 2. Roast chiles by turning gas burners to high heat. Place chiles directly on the flame and turn as each side blackens. Set aside. If you don�t have gas burners, place chiles on a foil-lined baking sheet under broiler, turn as each side blackens. 3. 1 hour before serving, remove 1 to 2 cups water from beans. Stir in tomatoes, onion and salt. Place roasted chiles on top of beans. Cover and cook 1 hour more. Right before serving, add cilantro, lime juice and hot sauce to taste. PER SERVING: 140 CAL; 8G PROT; 0G TOTAL FAT (0G SAT FAT ); 27G CA RB; 0mg chol; 270MG SOD; 9G FIBER; 5G SUGARS

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