The Best Carro (Cowboy) Beans

published by kim mcmeekin on Jan 23, 2012

A recipe for traditional Caro beans originating in Northern Mexico. Caro beans are a range and ranch staple in the Northern part of Mexico.
This is a great dish for a cool evening or as a good side dish at any BBQ. I guarantee your family will love this hearty and filling dish.

1 pound of pinto beans, cleaned and washed
1 large onion, rough chopped
3 jalapenos, chopped
½ pound bacon, chopped
1 clove garlic, rough chopped
2 tsp cumin
1tsp chili powder
Salt and pepper to taste

Always to be sure to sort through the beans for rocks and bad beans.
Begin by soaking the beans in large stockpot over night In water. Be sure to double the amount of water in relation to the beans.

In the morning drain the water and replace it with freash water to double the height of the beans in the pot
Add all of the other ingredients to the pot and bring to a rolling boil.
Reduce heat and simmer for approximately 4 hours or until beans are tender.

Optional serving suggestions are, raw onion, shredded cheese and sour cream.
Corn bread is also a great side compliment.

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