Chefs 20 minute Charro Beans

Recipe created and provided by Chef Crusco Catering in Austin, TX

Ingredients

• 2-3 tbsps. Vegetable or Olive Oil
• Coarse Salt & Fresh Ground Pepper
• 1 tbsp. Paprika
• 1 tbsp. Chili Seasoning
• 1 tbsp. Dry Oregano
• 1 tsp. Espresso Powder
• 1 tsp. Cumin
• 1 tbsp. Tomato Paste
• 1-2 cups Negro Modelo Beer
• 3-4 Cans Kidney Beans – rinsed
• 1/4 to 1/2 cup Chicken or Vegetable Stock
• 1-2 Cups Pico de Gallo – purchase pre-made at the store

Directions

1. Place Oil in large pot on low-med heat. Add salt, pepper, paprika, chili, oregano, espresso and cumin.
2. Cook/bloom all the spices and dry herbs on low heat for just a few minutes. Make sure not to burn.
3. Add the tomato paste and cook another 2-3 minutes on low-med heat.
4. Add beer, increase heat to high and bring to a boil so you can cook the alcohol out (4-5 minutes).
5. Add kidney beans and cook 8-10 minutes on med-high heat at a gentle simmer.
6. If the mixture is thick, add stock. Taste the liquid and reseason if needed with salt/pepper.
7. Continue cooking on med-low heat for 8-10 minutes. Turn off the heat, add the Pico de Gallo and mix thoroughly. Cover the pot and let it sit for 5-6 minutes.
8. To serve, place a ladel or two of the beans into a large bowl. You can eat as is or with Tortillas, Quesadillas or Cornbread. Garnish up with extra jalapenos if you like it spicy. Enjoy!