Frijoles a la charra



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pinto bean burrito recipe

Frijoles a la charra

From Lindsey F.

Heat 6 cans of pinto beans with half a can of water over medium high heat, until hot. (It’s ok if it boils.) Add a sprinkle of dried cilantro and a can of tomatoes with green chilies.  Stir and serve with tortillas or corn bread.

 

If I was a bean eater I would try this because it sounds so good and easy. Super inexpensive too. I will definitely give this to my daughter-in-law who loves beans.

      -Jill



 

Photo By: Jason Lam

Comments

  1. Holly Urbach says

    I make all of my beans- pintos, kidney, black beans in my crockpot. I just rinse the beans, put them in the crockpot, and add a lot of water. Cook overnight and they are ready in about ten to twelve hours.

    I am making black bean soup tonight from beans I cooked in my crockpot on Saturday.

  2. Elizabeth says

    Just found your blog. This bean soup one of our favoritse in my family. However we like to add chopped bacon or ham. Also, I have heard of some people adding a can of their favorite beer. This is also good with spanish rice. I add the spanish rice to the bowl and bean right on top.

  3. Rachel says

    Beans and rice! My husband is from Louisiana and that is a staple for their diet. I was raised in Florida, so a bit different for me. I make burritos with a little ground beef, a can of pinto beans, and a can of enchilada sauce. Heat all of that, then fill a tortilla and wrap. Lay all in a pan, cover with all of the mixture you have left and top with cheddar cheese and back. My husband loves it, and I love any Mexican food, so we have this quite a bit.

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