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Compliments of Diana Dyer, MS, RD

Frijoles Charros

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.