This Rancho Gordo recipe just popped up in my email and I’ll be making it soon. I love succotash and have some baby limas on hand.
This recipe calls for Ras el Hanout
Eating Well bean recipe
Do let us know how it turns out. I adore charro beans.
I liked it- but I made some changes! Slightly hot red peppers instead of jalapenos, less tomato , omitted the chipotle, and used cannellini beans instead of pintos. So- it’s a completely different dish
I simmered off most of the broth, too.
!
I’ll make these some day.
Perfect! I just bought some Peruano beans from the local Mexican market.
NYT gift link to an opinion piece
My Texas father’s pinto beans were 2 lb beans, 2 ham hocks, 2 red peppers.
I add garlic and onions and tomatoes and sometimes carrots to simmer.
We’ve never called them charro beans.
Just Clyde’s Texas pinto beans. 
Not sure this is technically a bean dish, but I made some Gourmet white bean chicken chili with the Peruano or canary beans.
I think we liked the beans better than the Costco pulled rotisserie chicken, which had a …unique texture. I’m wondering if the texture increases with the time spent in the package, which in this case was a few days longer than recommended.
Well, that should feed a couple-a-folks. Mine are pretty close, save for portions. We just call 'em “beans.” Made the name up ourselves.
I’ve tried other meats, including salt pork, but they all change the flavor in ways I don’t appreciate.
If I don’t have any leftover pork in the fridge, I’ll cut up and throw some bacon in there. Does the trick. Smoked hocks used to be cheap. Since they aren’t any more, I go with other porky options. Next time I make a leg of lamb, I want to use that bone and trim to flavor them.
I cooked a pot of Rancho Gordo Domingo Rojo beans as my bean to “riff off of” this week, but added Scotch Bonnet “Jean”, thyme, green seasoning, and coconut cream to the onion, garlic, and bay leaf in the pot, since my first recipe will be for something Caribbean like what husband calls “rice and peas”, or “stew peas” .
I reviewed the basics from “Cool Beans” by Joe Yonan, and love the part about substitutions ( …“Very large, creamy, slightly sweet: large lima = fava = gigante = corona = scarlet runner”, etc ) on page page 155 of the Kindle version, but can’t find such an inclusive one on line.
Anyone have a link for something like that?
ETA MIL Jean, namesake of Scotch Bonnet "Jean " recommended coconut cream (comes in blocks) over coconut milk to avoid what she considers an unwanted whitish color. Rancho Gordo comments suggest the broth should be creamier than mine, but this might be more utilitarian.
Also, "peas and rice", made with Pigeon or “Gungo” peas is the correct version of the Caribbean dish. 
Ooo! I have garlic scape pesto in the freezer and flageolet beans in the garage!
Brava!
Gimme some rice!
