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Geez, Trish. If you already knew what it was and you've eaten it, why
ask us Crazy people. Just trying to be helpful ya know. Not like we knew
your freakin life story or anything.
Thanks. But sure you don't mean "chorro"?*
*colloquial for "diarhoea"
I don't know how "traditional" it is, (and I haven't tried it) but I found a
recipe for Charro beans here:
Another recipe for Charro (charra) beans that I have tried quite recently is
this one (You can make it more soupy by pureeing some of the beans):
* Exported from MasterCook *
Beans a la Charra
Recipe By : Chevys & Rio Bravo Fresh Mex Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Mexican/Spanish/Southwestern Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups dried pinto beans
3 quarts water
6 slices bacon -- uncooked, chopped
1/2 cup diced onion
1 tablespoon chopped garlic
1/2 jalapeno -- stemmed, seeded
-- and chopped
1 tablespoon chile powder
2 teaspoons ground cumin
1 tablespoon salt
In a stockpot, soak the beans overnight in the water (to cover). The next day,
cook the bacon in a skillet over medium-high heat until crisp, about 6 to 8
minutes. Add the onion, garlic, and jalapeno and cook for 5 minutes. Stir in
the chile powder and cumin and cook for 1 minute more. Add 1 cup of the
soaking water from the beans while stirring and scraping the bottom of the
skillet to loosen all the brown bits adhered to the pan. Add the beans and
remaining water, and bring to a rapid boil. Decrease the heat to medium-low,
and simmer for 1 1/2 to 2 hours, or until the beans are soft. When the beans
are cooked through, add the salt, and cook 1 to 2 more minutes. Keep warm
until ready to serve, or cool, cover, and refrigerate for up to 3 days.
Makes 8 cups.
- - - - - - - - - - - - - - - - - -
NOTES : "These 'cowboy beans' have been on our menu right from the start.
They're tender pintos, simmered with bacon and jalapenos, and they cook up nice
and soupy. In fact, you can even serve them as soup by pureeing some of the
beans and stirring them back in."
The above recipe also makes great frijoles. Saute some onion in a bit of lard
til tender and add some of the leftover beans. Mash about half, and cook til
thick. Totally yummers.
ok...so why didnt you do a web search on Google, or SOAR or any number of
search engines or the restaurant (or person...) that served you this dish,
instead of asking us? since you know what it is and basically what the
"I want to do it because I want to do it."