Cowboy Charro Beans

Method6 steps · about 30 min

1. 1

   Step 1: Before heating the pan, have the bacon (6 oz) and chorizo chopped, the chorizo casings removed, and the onion, jalapeño and tomatoes prepared as listed. Put all the chopped bacon in a large deep skillet over medium-high heat. Cook for 3–4 minutes, checking from 3 minutes, until lightly browned and starting to crisp; leave its rendered fat in the skillet.

   Check the browned bacon · 3 minUses 6 oz raw sliced bacon, chopped

2. 2

   Step 2: Add all the raw Mexican pork chorizo (8 oz) to the bacon and its fat. Cook for 4–5 minutes, checking from 4 minutes, while breaking it into small crumbles with a wooden spoon or spatula, until it starts to brown and crisp. It will continue cooking with the vegetables and beans.

   Check the chorizo browning · 4 minUses All the bacon and its rendered pan fat · 8 oz fresh raw Mexican pork chorizo, casings removed, chopped

3. 3

   Step 3: Add the already chopped white onion (½ cup) and jalapeño (1). Stir and cook for another 1–2 minutes, checking from 1 minute, until they begin to soften.

   Soften the onion and jalapeño · 1 minUses All the bacon, chorizo and rendered fat · ½ cup chopped white onion · 1 jalapeño, finely chopped; seed for less heat

4. 4

   Step 4: Add the chopped Roma tomatoes (½ lb) and stir well. Cook for another 3–4 minutes, checking from 3 minutes and stirring, until the tomatoes soften and become mushy.

   Soften the tomatoes · 3 minUses All the meat, onion, jalapeño and pan fat · ½ lb Roma tomatoes, chopped

5. 5

   Step 5: Add all the ready cooked pinto beans with their cooking liquid (5 cups) and the measured 1 tsp salt. Stir well and reduce the heat to medium. Cook at a gentle simmer for 8–10 minutes, checking from 8 minutes, until the beans are moist but not soupy and all the bacon and pork chorizo are fully cooked; the ground pork must reach at least 71°C / 160°F. Continue as needed to reach the cooking and moisture endpoints.

   Check the charro bean finish · 8 minUses All the meat and softened tomato mixture · 5 cups ready cooked pinto beans with their cooking liquid · 1 tsp kosher or sea salt

6. 6

   Step 6: If the beans are too dry, stir in a little extra water and heat through. Taste, then add extra salt (to taste) only if needed. Serve hot as six side portions.

   Uses All the finished beans, bacon and pork chorizo · Extra water only if the beans need moisture, as needed · Extra kosher or sea salt only to taste after cooking, as needed