Spicy bacon pinto beans (Frijoles a la charro) from The Gourmet Mexican Kitchen: A Cookbook: Bold Flavors for the Home Chef (page 128) by Shannon Bard

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

Accompaniments: Red chile-marinated rib eye steaks (Carne asada roja)

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

    Beans soak for 6 hours or overnight.

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