Frijoles Charros
Sides · Serves 8 · Prep 15 min · Cook 2 hr 30 min · Total 2 hr 45 min
Pinto beans cooked slowly until creamy, then simmered with bacon, chorizo, tomato and jalapeño in their own broth. Serve them in bowls next to carne asada with plenty of the broth.
Ingredients
- 1 lb dried pinto beans, picked over and rinsed
- 1 white onion, halved (half left whole, half diced)
- 4 clove garlic, divided (2 whole, 2 minced)
- 8 cup water, plus more as needed
- 6 slices bacon, chopped
- 8 oz Mexican pork chorizo, casing removed
- 2 jalapeños, diced
- 2 roma tomatoes, diced
- 2 tsp kosher salt, plus more to taste
- 1/2 cup chopped cilantro
- 1 lime, cut in wedges
Steps
- Put the beans, the whole onion half and the 2 whole garlic cloves in a large pot with the water. Bring to a boil, then simmer, partly covered, until the beans are creamy all the way through, 1 1/2 to 2 hours. Add hot water as needed to keep them covered by an inch, and stir in the salt for the last 30 minutes. (Soaking the beans overnight shortens the time by about half an hour.)
- Meanwhile, cook the bacon in a large skillet over medium heat until browned, 6 to 8 minutes. Add the chorizo, break it up, and cook 5 minutes more.
- Add the diced onion, minced garlic and jalapeños and cook until soft, about 5 minutes. Stir in the tomatoes and cook until they collapse, 5 minutes.
- Pull the onion half and garlic out of the beans. Stir the bacon mixture into the pot and simmer uncovered for 20 to 30 minutes so the flavors come together. Keep it brothy.
- Stir in the cilantro, taste for salt, and serve in bowls with lime wedges.