A few weekends ago we decided to take advantage of a free saturday and do some serious cooking! i have this Frijoles a la charra (boracho beans) recipe ive been dying to try, we raced to HEB to pick up a few things we needed and started in on the cookin the bean recipie takes about FIVE HOURS in a slow cooker but they turned out so yummy it was definitely worth it. we also discovered the recipe for Pappasitos Montequilla (garlic-butter sauce) YESSS!!!
we were so very happy
Aaron cooked up some chicken fajitas and i made some spainish rice which i cant seem to make without burning the bottom of but according to aaron he likes it that way :)
it was a grand feast!

**recipes included below... enjoy! ;)

Frijoles a la Charra (AKA Boracho Beans)

READY IN 5 Hrs 15 Min

1 pound dry pinto beans
5 cloves garlic, chopped
1 teaspoon salt
1/2 pound bacon, diced
1 onion, chopped
2 fresh tomatoes, diced
1 (3.5 ounce) can sliced jalapeno peppers
1/3 cup chopped fresh cilantro
1 12 0z can beer (optional)

1 tablespoon of beef bullion
**optional but highly recommended

1.Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High.
2.Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans.
3.Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.

so i made just a few minor adjustments to this fab recipie i added a bit more cilantro, added the beef bullion and subtracted the jalapenos ( husband's request)

**you will also need to add a bit more water every now and then only if it seems like it needs it or if you prefer your beans more soupy ;)
this came out soo perfect we were both very pleased! its defintely a dish you'll have to plan ahead of time but well worth it!

Pappasitos montequilla (garlic-butter sauce)
1 lb butter
1 lb margarine
1 T (a big heaping) granule chicken bouillon (Knorrs is the BEST)
2 T finely chopped garlic (fresh is better but can use fresh chopped in jars)
1 cup white wine (Chardonnay is best)

Get butter and margarine to room temp. Mix all but the wine together (can use an electric mixer). This will be a peanut butter texture. Slowly blend in the wine. there will be little pockets of wine all around the butter just whip those in little by little
then heat on the stove till nice and frothy or in the microwave for 10 sec. intervals till frothy :)

this does make ALOT but it can be stored if rolled in saran wrap and kept in the freezer

we could not believe how much it taste exactly like pappasitos famous butter sauce!! you'll love this stuff!

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