Loredo's Charro Beans

                                  Loredo's Charro Beans

3 Tbs safflower oil

1 1/4 cups tomatoes, rough chop and unpeeled

1/4 cup white onion finely chopped

3 serrano chilies, finely chopped

3 1/2 cups black beans in broth

salt to taste

2 oz chicharron ( fried pork skins) broken into small pieces

1. Heat the oil, add the tomatoes, onion and chilies and fry for about 5 minutes stirring to prevent sticking. Add the beans and broth a little at a time, mashing them down to a course textured puree. They should be a soupy consistency. 

3. Add salt and just before serving, stir in the chicharron pieces on each bowl

5-6 servings