Recipe! Charro beans

Last Thursday afternoon we drove up to Dallas to drop Trey & Emery off for the weekend. Joe's mom cooked dinner for us. Fajitas! YUM. She also made Charro beans from Sandra Lee's Semi Homemade cookbook. They were delicious. I try Charro beans from all of the Mexican restaurants we frequent. These were up there, restaurant style quality. I will be making them in the near future, seeing as how there is no bean soaking overnight...these were super duper easy!

Ingredients

• 2 (16-ounce) cans pinto beans(recommended: Bush's)
• 1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro'tel)
• 1 (4-ounce) can diced green chilies (recommended: La Victoria)
• 1/2 cup frozen diced onions (recommended: C&W)
• 1 teaspoon crushed garlic (recommended: Christopher Ranch)
• 1 bottle (12 ounces) Mexican beer (recommended: Negro Modelo)
• 1/3 cup real bacon pieces (recommended: Hormel)
• 1/4 cup fresh cilantro leaves, finely chopped
• 1 lime, sliced into wedges

Directions

In a medium pot over medium-high heat, stir to combine all ingredients except the cilantro and lime wedges. Bring to a boil, reduce heat to medium-low heat, and simmer for 20 minutes. Stir in cilantro and serve with lime wedges.