When I am not camping I find time to do canning. One of my favorites to put up or can is charro beans. Today I got out my pressure canner to make this yummy side dish. When you have spent the time canning you can just grab things out of your pantry for easy meals around the campfire. Along with charro beans I bring chicken breast I have canned to make a great meal of green chili chicken tacos and charro beans. Add some minute rice and you have a great meal that takes less then 10 minutes to warm up and eat! 

CHARRO BEANS

2 lbs dried pinto beans

6 cups chicken stock

1 can diced tomatoes

1-1 1/2 cups ham, bacon, chorizo or bologna (any combination)

2 jalapeños minced

1 onion diced

Smoky paprika

Cumin

Garlic

Oregano

Cilantro

Salt and pepper

 1 1/2 T. Chili powder

1/2 t. Cayenne

Cover your beans with water the night before, bring to a boil for 2 minutes. Cover with lid and let soak overnight. Rinse beans in the morning. Add chicken broth (enough to cover beans), tomatoes, meat and simmer. Cook diced onion in bacon grease and add to beans. Add remaining ingredients and simmer 45 minutes. Beans will be slightly softened but will cook in the canning process. Ladle beans into pint or quart jars 2/3 full. Add hot water to bring fluid up to lunch from jar edge. The beans will cook and absorb most of the fluid. You will process pints for 75 minutes and quarts for 90 minutes. I don’t measure out my spices, I go by taste. The chili powder is approximately what I use and the cumin is 2-3 more than the chili powder. Enjoy!