Texas Style Charro Beans & Shrimp Nachos

Written By: Li Cross - Dec• 31•14

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.

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