In case I haven’t told you before, I love Mexican food! It’s the southern Californian in me, but, I’ve also lived on the East Coast for 8 years and, especially when I lived in Delaware, had a hard time finding good and vegetarian Mexican food. Luckily for me, a friend who grew up in Arizona, taught me how to make Charro Beans, also known as Cowboy Beans. They’re great just as they are or blended up to the consistency of Refried Beans. This makes a great side dish to Enchilada Pie, Fajitas or any other Mexican dish.
1 Onion, diced
2 Cloves garlic, diced
1 4oz can Diced Green Chilies
2 16oz cans Pinto Beans, rinsed
1 Tomato, diced
Salt & Pepper to taste
Sautee onion in extra virgin olive oil until they begin to become translucent, add garlic and continue to cook until the onion starts to brown. Add chilies, beans, tomatoes, and water (about half as high as the beans), season with salt & pepper to taste. Cook until water cooks off.