OR….Authentic Charro Beans…. OR Méxican ‘Drunken’ Beans…whatever you call them, they are NOTHING like your North American canned variety of baked beans.
I learned to make these while in México last year when I attended a one day cooking class lead by a highly talented Méxican Chef (Pablo Lopez Espinosa de los Monteros… I know..long name eh?) at the Little Méxican Cooking School in Puerto Morelos, México. Not only did I learn to make these absolutely YUMMY beans, but other recipes as well including guacamoles, salsas, home-made tortillas, sopes and I think my absolute fav… rajas con crema (Chile Poblano … Read more...