Frijoles Charros (Charro Beans)
A hearty, brothy pot of pinto beans simmered with bacon, chorizo, tomatoes, and chiles, named for Mexico's traditional horsemen.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Place the rinsed pinto beans in a large pot, cover with 8 cups water, and bring to a boil, then reduce to a gentle simmer and cook partially covered for 1 1/2 hours until tender, adding water as needed.
- 2
While the beans cook, render the chopped bacon in a skillet over medium heat for 6 minutes until crisp, then add the chorizo and cook 5 minutes, breaking it up, until browned.
- 3
Add the onion, garlic, and jalapeños to the skillet and sauté for 5 minutes until softened and fragrant.
- 4
Stir in the diced tomatoes and cook 3 minutes until they begin to break down into the rendered fat.
- 5
Tip the entire skillet mixture, including the flavorful fat, into the pot of cooked beans and simmer everything together for 20 minutes so the broth turns rich and savory.
- 6
Season with salt, stir in the chopped cilantro just before serving, and ladle into bowls with plenty of the brothy liquid.
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