Charro beans, South Texas style
My friend Rick was telling me about his mother’s charro beans, which were a dinnertime staple at his home when he was young. The pot began with cooked pinto beans that she combined with bacon, tomatoes, garlic, onions, and jalapeños. This is the standard method that I’d been familiar with most of my life, too.
Then Rick said that she had a secret ingredient. I asked if he wanted to reveal it and he grimaced and said weenies. “Weenies?” I asked. “Like hot dogs?” He said yes. While it was his least favorite addition . . .
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