Charro Beans

DAY PRIOR TO SERVICE:

1. Combine all spice blend ingredients in a small mixing bowl. Stir to thoroughly mix.
2. Wash onions, tomatoes, jalapenos, and cilantro under cool running water.
3. Using vegetable dicer, dice yellow onions and tomatoes.
4. Seed jalapenos and small dice using robot coupe with dice insert.
5. In a large bowl, combine canned pinto beans, including liquid, diced yellow onions, tomatoes, and jalapenos, and spice blend.
6. Mix well. Then divide pinto bean mixture between 4-inch half hotel pans, sprayed with pan spray.
7. Store in the cooler, wrapped, labeled, and dated.

Hold at 41°F or below.

8. Remove leaves from cilantro and discard stems. Chop the cilantro leaves and store in cooler, wrapped, labeled, and dated, until needed.

Hold at 41°F or below.

DAY OF SERVICE:

1. Remove beans from the cooler and tightly cover pans with foil.

Covering the pan traps steam ensuring beans do not dry out while baking.

2. Bake at 300°F for 1 hour. Remove from the oven, stir, and continue baking an additional 15 minutes.

Charro beans are baked slowly, allowing the onions, tomatoes, and jalapenos to break down, thicken the sauce. This also ensures a "simmered" blend of flavors.

3. Remove beans from the oven, discard the foil, and stir.

Cook to 155°F or higher for 15 seconds.

Wipe edges of pans, if needed, to ensure appealing presentation.

4. Hot hold, covered, for service.

Cook to 135°F or higher.

5. Just before serving, sprinkle each pan with fresh, chopped cilantro.

Charro beans hold well and do not need to be batch cooked.

6. Serving is 1/2 cup.