RANCHERO BEANS
Mexican style beans with the most delicious broth. I never bother to soak these beans, or pour off the first boil of water. This is the way we've cooked Mexican beans in my family for generations. But, if you're a stickler for bean ritual, feel free to presoak, et cetera, to your heart's content.
Provided by rockytuesday
Categories Beans
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Sort the beans, toss out all the rocks and imperfect beans. Rinse beans and place in a pot. Cover with water 2 inches above beans. Bring to a boil. Reduce heat and simmer, covered for 1 1/2 hours, adding water if needed.
- Add remaining ingredients, making sure water covers everything. Simmer about 1 1/2 hours.
- Taste the beans and broth together in a spoon. If it is not spicy enough for you, dice the jalapeño or add a few drops of Tobasco to taste.
- Serve in a cup or bowl.
Nutrition Facts : Calories 225, Fat 13.2, SaturatedFat 4.3, Cholesterol 19.3, Sodium 1402, Carbohydrate 18.3, Fiber 5.8, Sugar 1.7, Protein 8.9
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