Charro Beans (Frijoles Charros)

Method6 steps

1. 1

   Step 1: Add the dried pinto beans to a large bowl. Pour in the water (6 cups), ensure that the beans are covered completely with water. Allow to sit overnight or for at least 5 hours. Drain out any excess water and rinse the beans off.

   Uses 1 pound pinto beans (dried) · 6 cups water (enough to cover the beans in a large bowl)

2. 2

   Step 2: Heat a large pot or dutch oven over medium high heat. Add the bacon (4 slices) and cook until crispy. Remove the bacon and set aside. Drain the grease, reserving 1 tablespoon in the pot. Add the diced onion and jalapeno. Cook until the onion and jalapeno are soft and tender.

   Uses 4 slices bacon (sliced) · 1/2 yellow onion (diced) · 1 jalapeno ( seeded and diced)

3. 3

   Step 3: Add the garlic (2 cloves) and cook for an additional 30 seconds.

   Uses Softened onion and jalapeño with bacon drippings · 2 cloves garlic (minced)

4. 4

   Step 4: Pour in the broth, water (2 cups), rinsed beans, salt (2 teaspoons), cumin (1 teaspoon), oregano and the crumbled bacon.

   Uses Soaked drained pinto beans · Reserved cooked bacon · Cooked onion jalapeño and garlic · 4 cups broth (chicken or vegetable, low sodium) · 2 cups water · 2 teaspoons salt · 1 teaspoon ground cumin · ¼ teaspoon dried oregano

5. 5

   Step 5: Bring the pot to a simmer, stirring occasionally. Cover and allow the beans to cook for 1 hour 30 minutes to 2 hours, stirring occasionally. The broth will thicken and be flavorful and the beans will be tender.

   Simmer beans until tender · 120 minUses Beans with cooking liquid and seasonings

6. 6

   Step 6: Serve the tender beans warm, with optional diced onion and chopped cilantro.

   Uses Tender cooked charro beans · onion (diced) · cilantro (diced)