Frijoles charro from Rustic Mexican: Authentic Flavors for Everyday Cooking (page 114) by Deborah Schneider

  • garlic
  • dried pinto beans
  • Show all ingredients...
  • Serves : 10 cups

  • EYB Comments

    Can substitute pork fat back for pork skin, beef oxtail for beef marrow bones, other dried brown beans for pinto beans, and can use regular or smoked pork chops. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pork fat back for pork skin, beef oxtail for beef marrow bones, other dried brown beans for pinto beans, and can use regular or smoked pork chops. See recipe for variations.

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