Delish Pot of Charro Beans

Ingredients

• 1 lb (450–500 g) dried pinto beans, soaked overnight (or three 15-oz cans pinto beans, drained and rinsed)
• 8 oz (225 g) bacon, diced
• 8 oz (225 g) Mexican chorizo, casing removed
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 Roma tomatoes, diced
• 1–2 jalapeños, finely chopped (seeded for less heat)
• 1 green bell pepper, diced
• 4 cups (1 L) chicken broth
• 1 cup (240 ml) water, if needed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and freshly ground black pepper, to taste
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime

Instructions

If using dried beans

1. Soak the pinto beans overnight.
2. Drain and rinse them.
3. Cook in fresh water for about 1½ to 2 hours, or until tender. Drain if necessary.

Make the Charro Beans

1. In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crispy.
2. Add the chorizo and cook for 3–4 minutes, breaking it up with a spoon.
3. Stir in the onion and bell pepper and cook until softened, about 5 minutes.
4. Add the garlic and jalapeños and cook for 1 minute, until fragrant.
5. Stir in the tomatoes, cumin, smoked paprika, and oregano. Cook for another 3–4 minutes.
6. Add the cooked (or canned) pinto beans and pour in the chicken broth. Add a little water if the mixture seems too thick.
7. Bring to a gentle simmer and cook for 30–40 minutes, stirring occasionally.
8. Stir in the chopped cilantro and fresh lime juice.
9. Season with salt and black pepper to taste.

Serving Suggestions

Serve hot with:

• Warm corn or flour tortillas
• Mexican rice
• Carne asada or grilled meats
• Fresh avocado slices
• Sour cream (optional)
• Extra cilantro and lime wedges

Tips

• Charro beans taste even better the next day as the flavors continue to develop.
• For a thicker consistency, mash about 1 cup of the beans against the side of the pot and stir them back into the broth.
• For a smoky flavor, add one chopped chipotle pepper in adobo sauce during the simmering stage.
• If using canned beans, reduce the simmering time to about 20–25 minutes.