Email to Master Chef Don F. Easley Jr.      

Recipe Categories: MasterChefDon's HOME PAGEALLIGATOR ANTELOPE APPETIZERS ARMADILLO BANQUETRECIPES BBQ BEAR BEAVER BEEF BREAD BREAKFAST BUFFALO CAJUN CAKESandPIES CASSEROLES CHICKEN CLAMS CopyCatRecipes COUGAR CRAB CROCKPOT DESSERTS DINNERS DIPS DOVE DUCK EGGS ELK ETHNIC EXOTIC FISHandSEAFOOD FROG GLOSSARY----A GOOSE GRILLING GROUSE ITALIAN Jewish LAMB MARINADES MEATS MEXICAN MOOSE NativeAmerican ORIENTAL OSTRICH OTHERSALSAS PARTRIDGE PASTRIES PHEASANT PIZZA PORK POSSUM QUAIL RABBIT RACCOON RATTLESNAKE RIBS RICE SALADandDRESSING SANDWICHES SAUCES SHARK SHRIMP SOUPSandSTEWS SOUTHERN SOUTHWESTERN SQUABPOUSSIN SQUIRREL TILAPIA TURKEY TURTLE VEGETABLES VEGETARIAN VENISON WILDBOAR

Frijoles Charros




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Servings: 12
Cooking Time: 1 hour 30 minutes


List of Ingredients




4 ounces bacon
1/4 cup green bell pepper
1/4 cup red bell pepper
1/2 cup onion, chopped
3 cloves garlic
10 cups chicken stock
3 cups puréed tomatoes
2 tablespoons ham base
1/2 ounce puréed chipotle peppers
1 tablespoon cayenne
Salt and pepper, to taste
Hot pepper sauce, to taste
2 pounds dry pinto beans

Recipe



Render 4 ounces of bacon in stockpot; add green and red bell pepper and chopped onion; sauté 5 minutes; add 3 garlic cloves, chicken stock, puréed tomatoes, ham base, puréed chipotle peppers, cayenne, salt, pepper and hot pepper sauce to taste; add 2 pounds dry pinto beans. Bring all to a boil, lower heat and simmer, covered, about 1 1/2 hours, adding chicken stock if needed.