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Mexican   -   Frijoles Charros   adapted from Food From My Heart by Zarela Martinez

  • 1 Pound Pinto Beans -- cooked
  • 1 Bottle Dark Beer
  • 4 Large Pickled Jalapeno -- finely chopped
  • 3 Tablespoons Olive Oil
  • 1 Medium Onion -- finely chopped
  • 2 Cloves Garlic -- finely chopped
  • 2 Medium Tomato -- finely chopped
  • Salt And Pepper -- to taste
Directions Place bean, beer and jalapeno in pot and bring to a boil. In saute pan, heat oil and saute onion and garlic for 3 minutes. Add tomato and cook 5 minutes. Add mixture to the beans, bring to a boil, reduce heat and simmer for 10 minutes. Serve.
Serves 6
Time to Make 0:00

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