what is the difference between charro beans and frijoles ranchero?

Mexican Charro Beans

Ingredients

* 1 lb dried pinto bean
* 6 strips bacon, chopped
* 2 cloves garlic, chopped
* 4 medium fresh plum tomatoes, chopped
* 2 medium onions, chopped
* 1 medium green pepper, chopped
* 1 (12 ounce) can beer (chef’s choice)
* 1/2 bunch fresh cilantro, chopped
* 2 jalapeno peppers, seeded and chopped
* salt and pepper

Directions

1.
1
Rinse and pick over beans.
2.
2
Bring the beans to a boil in a large pot of water and cook over medium heat for 1½ to 2 hours until they tender but still firm.
3.
3
Before the beans are done, fry the bacon in a large skillet until halfway cooked.
4.
4
Add garlic, tomatoes, onions, and green pepper; continue cooking with bacon until the bacon crisp.
5.
5
Add a can of beer to bacon mixture and simmer a few additional minutes, or longer if you like your beans softer.
6.
6
Add chopped cilantro and jalapenos; combine everything in one large pot.
7.
7
Add salt and pepper to taste.

FRIJOLES RANCHEROS

2 cups dried pinto beans
water
1 cup diced bacon or salt pork or meaty ham bone
1 medium onion, chopped
2 cloves garlic, minced
2 T. chili powder
1 tsp ground cumin
1 tsp salt
1 fresh tomato, chopped
12 oz can beer
1 (4 oz) can chopped green chiles, drained
1 or 2 jalapeno peppers, stemmed, seeded and chopped (optional if you like it hot.)

Wash beans well. Combine beans, beer, and water to cover beans by 2″. Soak overnight.

Partially fry bacon or salt pork. Add to beans and liquid in crockpot. Add more water if necessary. Add rest of ingredients except salt and cook about 4 hrs. or until nearly tender. Add salt and cook until tender.