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Per serving
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- 1
Crisp the bacon
Grab your biggest pot or a Dutch oven and set it over medium heat. Add the diced bacon and cook it about 8 minutes, until the edges are crispy and all that good fat has rendered out. Don't you dare drain it.
- 2
Build the base
Toss in the diced half onion, the diced jalapeno (leave the seeds in if you like it spicy, and you should), and the cubed ham. Cook about 5 minutes until the onion goes soft and translucent, then stir in the minced garlic for 30 seconds just until it smells amazing.
- 3
Melt down the tomatoes
Add the diced Roma tomatoes, the minced chipotle in adobo, the cumin, and the Mexican oregano. Cook it down about 10 minutes, stirring now and then, until the tomatoes break apart and everything turns saucy and smoky.
- 4
Simmer it all together
Tip in the pinto beans (drained and rinsed, about four 15-oz cans) and the 4 cups of chicken broth. Bring it up to a boil, then taste and salt it until it tastes right. Let it bubble a couple minutes so the flavors get friendly.
- 5
Finish and dig in
Kill the heat and stir in a big handful of chopped cilantro. Ladle into bowls, top with even more cilantro, and serve. These beans go with every single taco on this page, which is the whole point.
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Big-Pot Charro Beans (Frijoles Charros)
Created by: TacoEveryDay
Ingredients
- 6 cup pinto beans
- 4 cup chicken broth
- 8 oz bacon
- 1 cup ham
- 1/2 yellow onion
- 1 jalapeno
- 2 garlic
- 3 Roma tomatoes
- 1 chipotle pepper in adobo
- 1/2 tsp ground cumin
- 1/2 tsp Mexican oregano
- salt
- cilantro
Instructions
- Crisp the baconGrab your biggest pot or a Dutch oven and set it over medium heat. Add the diced bacon and cook it about 8 minutes, until the edges are crispy and all that good fat has rendered out. Don't you dare drain it.
- Build the baseToss in the diced half onion, the diced jalapeno (leave the seeds in if you like it spicy, and you should), and the cubed ham. Cook about 5 minutes until the onion goes soft and translucent, then stir in the minced garlic for 30 seconds just until it smells amazing.
- Melt down the tomatoesAdd the diced Roma tomatoes, the minced chipotle in adobo, the cumin, and the Mexican oregano. Cook it down about 10 minutes, stirring now and then, until the tomatoes break apart and everything turns saucy and smoky.
- Simmer it all togetherTip in the pinto beans (drained and rinsed, about four 15-oz cans) and the 4 cups of chicken broth. Bring it up to a boil, then taste and salt it until it tastes right. Let it bubble a couple minutes so the flavors get friendly.
- Finish and dig inKill the heat and stir in a big handful of chopped cilantro. Ladle into bowls, top with even more cilantro, and serve. These beans go with every single taco on this page, which is the whole point.