I have a great recipe for charro beans cooked in a pressure cooker with lots of bacon. This vegetarian version is cooked on the stovetop and inspired by the beans at a local Austin Tex Mex restaurant.
Recipe from The Veggie Girl.
- 1 lb. pinto beans, rinsed & soaked overnight
- 3/4 cup purple onion, diced
- 1 jalapeño, seeded & diced
- 3 garlic cloves, minced
- 1 can Rotel (diced tomatoes and green chilies), drained
- 4 cups +2 Tbs. vegetable broth
- 2 cups water
- 1/2 cup cilantro
- 1 1/2 Tbs. cumin
- 2 tsp. oregano
- 2 tsp. pink Himalayan salt
- 1 1/2 tsp. chili powder
- 1 tsp. smoked black pepper or regular black pepper
Rinse the pinto beans, soak overnight (at least 24 hours), and drain.
In a large pot over medium-high heat, warm 2 Tbs. veggie broth; sauté the onion, jalapeño, and garlic for three to five minutes, or until onions are slightly translucent.
Add all remaining ingredients except cilantro, and bring to a boil.
Reduce heat to low, cover and let simmer for 35 to 40 minutes.
Stir in the cilantro and serve.