Beans are a staple in most Mexican cuisine and although my grandmother was Spaniard and Native American Indian, she had spent much of her life in Mexico with my grandfather whom was French/Mexican. Her experiences there resonated through all of her cooking. During my childhood, we spent our summers and Christmases with her and beans were served with almost every meal. The food had a combination of French, Mexican and Spaniard influences; lots of tomato sauce, Fideo (Vermicelli), cotija cheese, haricot verts in tomato sauce, home-grown Piquin peppers, etc. Although her cooking was simple, it was amazing and spoke volumes. These beans are a sort of tribute to my beautiful grandmother. I hope you enjoy them, too. I normally make beans from scratch but, changed this recipe to create a less time consuming method.
2-15.5 oz jalapeno pinto beans w/bacon in liquid
1 tbs bacon grease
1/3 tbs chicken bullion
1/3 tbs beef bullion
1/2 c Warm Salsa
2-15.5 oz cans water (2 bean cans full)
2 slices hickory bacon, diced
Add the entire 2 cans of beans and liquid to a medium pot. Bring to a slight boil over medium high heat. Stir in the bacon fat and add the remaining ingredients. Mix well. Bring to a boil and reduce to a simmer for 30-40 minutes. Do not allow the liquid to reduce too much.
There you go. Probably the easiest homemade charros ever and they get rave reviews.