swanlogo2.jpg (2420 bytes)Frijoles Charros

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From my sister in law, Marilyn Bauchat who is a GREAT cook!

  • 2 # dried pinto beans – soak 24 hours
  • 1 bottle beer (Mexican if available, but others work ok, too)
  • 1-28 ounce can jalapeno slices
  • 3-16 oz. cans diced tomatoes
  • 2 teaspoons dried cinnamon
  • 3 chopped onions
  • 1 bulb garlic (yes, the whole bulb, not just one clove)
  • 1-cup brown sugar (can start with 1/2 cup to see if that is enough)

Drain soaked beans, put in a large crockpot. Cover beans with water to the top of beans. Add everything else. Cook on high at least overnight or 10-12 hours until soft.

Note: 28 ounces of jalapeno peppers make this pretty spicy. Try 14 ounces to start when making the first time unless you know your crowd loves spicy food.

Make a day ahead for enhanced flavors.
Serve with whole wheat tortillas and fajitas.


In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113


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