Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 211 :: UP IN SMOKE
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Serves: 8 to 10
Category: Vegetarian
Try to find a low sodium bean for this recipe. The best place to look for low sodium beans is at a natural foods store.

Two 15 ounce cans cooked pinto beans
2 cups chicken or veal stock (for really great charros, used smoked chicken stock)

To finish the charros:
1 tablespoon vegetable oil or butter
3 strips bacon, cut crosswise into strips
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 medium tomato, seeded and finely chopped
2 to 4 jalapeno chilies, seeded and finely chopped (for spicier charros, leave the seeds in.)
1/4 cup chopped fresh cilantro

1.Rinse the beans in a colander under cold running water. (This removes some of the excess salt.) Transfer the beans to a saucepan and add the stock. Simmer for 5 minutes.

2. Cook the flavorings as described in Step 3 above. Finish the beans as described above, adding plenty of salt and pepper to taste.
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