Twyla Sorrells's Recipe

Lorenzo's Frijoles Charro

Category: Beans & Legumes

Makes a large pot of beans
Serves 8 - 10

4 pounds pinto beans, rinsed and picked over
1/4 lb. bacon
1/4 pound sausage links
1/2 cup diced onion
salt & pepper to taste
garlic powder

For best results: Soak beans overnight, then drain, rinse, and drain again.

In a large pot or Dutch oven, brown the meats and onion. Only drain if there is a LOT of grease. You want the pan drippings for flavoring.

Add spices and salt. Then add the beans and enough water to cover by 1/2 inch or a little more. Note that you may use a bottle of Mexican beer as part of the liquid if desired.

Let cook on medium heat for about 4 hours, or until tender. Add water as needed to prevent burning. Do not let cook dry. There should always be a little juice around the beans.

To test for doneness, randomly select five beans from the pot and taste. If all five are tender, you're ready to go. If any are still crunchy, cook a little longer (15 - 30 minutes) and test again.

Serve immediately.

Goes well with a Tex-Mex meal as a side, or with fried cornbread (squaw bread) and sliced green onion as a main course soup, like Maw Maw ate them.