Charro Beans

You may have had something like this at you're local Mexican restaurant. It's a dance of pinto beans, bacon, tomatoes, onions and the herb element NOT cilantro! I made 'em with parsley!

Here's the recipe to fall in love with.

CHARRO BEANS
4 cups pintos (soaked for 4 hours)
4 strips bacon
2 green onions
1/2 tomato
2 cloves garlic
4 cups boiling water
1 cup chicken stock
2 tblsp. olive oil
1 pablano pepper
1 cup of jalapeno salsa (half pint from Aldi)
1/2 cup monterrey/cheddar

THE BEANS
A little soak during the workday makes them cook up faster. Boil them in the chicken stock while you work on the....THE BACON...Cook the bacon in a pot or a dutch oven. Add poblano pepper and garlic. THE BEANS and liquids are added into your pot then simmer 1 hour.
Add the green onions and tomatoes to simmer 30 minutes more. Throw in your parsley then and the jalapeno salsa. TOP with cherry, tomatoes, green onions some of that awesome salsa!

And if you are really feeling adventurous how about a big heaping helping of some peanut butter? Oh well, have a Clementine instead!