Yield: 8 cups
Portion: 2 fl. ounces
Sort beans; rinse and place in large pot. Add 2 quarts water, remove any beans that float; soak for 4 to 8 hours, until water has penetrated the core of the beans. Or quick soak by boiling the beans for about 2 minutes, then letting stand 1 hour. Drain the soaked beans.
Measure 1 1/2 quarts of water into beans; add pork. Bring slowly to a boil, partially cover and simmer over medium-low heat, stirring occasionally, until beans are tender, 1 to 2 hours.
Fry the bacon in skillet over medium-low heat, until crisp, about 10 minutes. Remove bacon; pour off all but 2 tablespoons fat and raise heat to medium. Add the onion and chiles; fry until onion is deep golden brown, about 8 minutes. Stir in tomatoes; cook until liquid has evaporated.
Add tomato mixture, bacon and salt to the cooked beans. Simmer, stirring occasionally, for 20 to 30 minutes.
For Charro Bean Queso, pulse half of the beans in food processor until coarsely chopped. Heat cheese and water in bain marie until cheese is melted.
Stir in chopped and whole beans and poblano chiles. Heat to 165°F.
Serving Size: 2 fl. ounces
|Sat. Fat||7 grams|
|Trans Fat||0 grams|
|Dietary Fiber||1 grams|
|Vitamin A||496 IU|
|Vitamin C||2 milligrams|