It’s the perfect night for Texas Style Charro Beans and Shrimp Nachos made with Gulf Shrimp.
When I cook, I try to use the freshest raw ingredients and I select a bacon without nitrites. This combination is yummy on a cold night and the peppers and pinto beans offer many health benefits from helping unclog arteries to building strong bones. Here are the recipes:
Texas Style Charro Beans
1 small (16 oz) bag of dry pinto beans
6-7 cups of water
1 Tbsp. baking soda (helps cook gas out of beans)
1 tsp. sea salt
4 oz. cooked nitrite free bacon (chopped)
1 med. yellow onion – diced
2 Tbsp. organic sugar (or regular)
4 Tbsp. Hot Pepper Sauce – I used a tobacco with garlic in it.
Rinse Beans in water and pick out and bad ones. Place in large pot and bring to a boil in 6 to 7 cups of water with the baking soda and salt. Turn off heat and let set for 3 to 4 hours. If the beans absorb most of the water, add 2 more cups of water. Then add the remaining ingredients and bring to a boil. Place in a crock pot and simmer on low for 6 to 8 hours.
Gulf Shrimp Nachos
4 flour tortillas
1 pound of medium gulf shrimp (cleaned and cooked)
4 to 6 oz. shredded Mexican Blend
2 oz. soft cream cheese
2 oz. hot pepper jelly (any kind)
Coconut or Vegetable Oil
Cut tortillas into triangles
Preheat oven to 400 degrees
Melt 1/4 cup coconut oil and use a pastry brush to coat the front and back of each wedge (or use vegetable oil)
Cover baking sheet with foil to make clean-up simple.
Place wedges on baking sheet and bake 5 minutes on each side (or until golden)
Drop 1/2 tsp. cream cheese and 1/2 tsp. of hot pepper jelly into center of each chip.
Place a cooked/peeled shrimp on each chip and sprinkle with shredded cheese.
Bake about 4 minutes or until cheese melts. Serve Hot.