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Per serving
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- 1
Get the beans going
Rinse and sort 1 pound of dried pinto beans, tossing any shriveled ones or little rocks. Drop them in a big pot with half the onion (left in a chunk), 2 smashed garlic cloves, the bay leaves, 1 1/2 teaspoons kosher salt, and the oregano. Pour in water until it sits about 3 inches above everything.
- 2
Simmer low and slow
Bring it to a boil, then knock the heat down to low, cover, and let it simmer 1 1/2 to 2 hours until the beans are creamy-tender. Peek in now and then and add a splash more water if they get thirsty. This is the part worth the wait.
- 3
Save that bean liquid
Drain the beans into a bowl but SAVE 4 cups of the cooking liquid (it is liquid gold). If you come up short, top it off with water or broth. Fish out and toss the bay leaves.
- 4
Crisp the bacon
In that same pot over medium heat, cook 8 ounces of diced bacon for about 8 minutes until the edges go crispy and the fat renders out. Do not even think about draining that fat.
- 5
Build the flavor
Stir in the cubed ham, the other half of the onion (diced), and the diced jalapeno. Cook about 5 minutes until the onion turns translucent. Add 2 minced garlic cloves and cook 30 seconds until it smells amazing, then add the diced tomatoes, minced chipotle, and cumin. Cook 10 minutes until the tomatoes break down and go saucy.
- 6
Bring it all home
Add the drained beans and the 4 cups of reserved liquid. Bring it up to a boil, then taste and add salt as needed. Simmer a few minutes to let everyone get friendly.
- 7
Finish and serve
Kill the heat, shower with chopped cilantro, and serve it hot in bowls. Grab a spoon and a stack of warm tortillas.
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Frijoles Charros (Bacon & Ham Charro Beans)
Created by: TacoEveryDay
Ingredients
- 1 lb dried pinto beans
- 1 yellow onion
- 4 garlic cloves
- 2 bay leaves
- 1/2 tsp Mexican oregano
- 8 oz bacon
- 1 cup ham
- 1 jalapeno
- 3 Roma tomatoes
- 1 chipotle pepper in adobo sauce
- 1/2 tsp ground cumin
- kosher salt
- cilantro
Instructions
- Get the beans goingRinse and sort 1 pound of dried pinto beans, tossing any shriveled ones or little rocks. Drop them in a big pot with half the onion (left in a chunk), 2 smashed garlic cloves, the bay leaves, 1 1/2 teaspoons kosher salt, and the oregano. Pour in water until it sits about 3 inches above everything.
- Simmer low and slowBring it to a boil, then knock the heat down to low, cover, and let it simmer 1 1/2 to 2 hours until the beans are creamy-tender. Peek in now and then and add a splash more water if they get thirsty. This is the part worth the wait.
- Save that bean liquidDrain the beans into a bowl but SAVE 4 cups of the cooking liquid (it is liquid gold). If you come up short, top it off with water or broth. Fish out and toss the bay leaves.
- Crisp the baconIn that same pot over medium heat, cook 8 ounces of diced bacon for about 8 minutes until the edges go crispy and the fat renders out. Do not even think about draining that fat.
- Build the flavorStir in the cubed ham, the other half of the onion (diced), and the diced jalapeno. Cook about 5 minutes until the onion turns translucent. Add 2 minced garlic cloves and cook 30 seconds until it smells amazing, then add the diced tomatoes, minced chipotle, and cumin. Cook 10 minutes until the tomatoes break down and go saucy.
- Bring it all homeAdd the drained beans and the 4 cups of reserved liquid. Bring it up to a boil, then taste and add salt as needed. Simmer a few minutes to let everyone get friendly.
- Finish and serveKill the heat, shower with chopped cilantro, and serve it hot in bowls. Grab a spoon and a stack of warm tortillas.