Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Soak the beans
Rinse the dried pinto beans and pick out any little stones or broken ones. Cover them with a few inches of water and soak overnight (or do a quick soak: boil 2 minutes, then let sit covered for 1 hour). Drain before using.
- 2
Crisp the pork
Chop the bacon and add it to a large pot or Dutch oven over medium heat. Cook until it starts to crisp, about 5 minutes, then crumble in the chorizo and cook another 3 to 4 minutes until browned. Scoop the meat out with a slotted spoon and set it aside, leaving a little fat behind.
- 3
Build the base
Dice the onion and jalapenos and cook them in the pot drippings for about 5 minutes until soft. Mince the garlic, dice the ham, and add both, cooking one more minute until everything smells amazing.
- 4
Simmer it down
Return the bacon and chorizo to the pot. Add the drained beans, fire-roasted tomatoes, chicken broth, chili powder, cumin, and oregano. Stir, bring to a boil, then drop to a low simmer. Cover and cook 60 to 90 minutes, stirring now and then, until the beans are creamy and tender. Add a splash more broth or water any time they look dry.
- 5
Season and serve
Taste and hit it with salt and pepper. Ladle into bowls and pile on chopped cilantro and crumbled queso fresco. Serve alongside tacos, rice, or just a stack of warm tortillas.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Frijoles Charros (Texas Charro Beans)
Created by: TacoEveryDay
Ingredients
- 4 oz bacon
- 8 oz Mexican chorizo
- 1 yellow onion
- 2 jalapenos
- 4 garlic
- 8 oz ham
- 1 lb dried pinto beans
- 14 oz fire-roasted tomatoes
- 4 cup chicken broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- salt and pepper, to taste
- fresh cilantro
- queso fresco
Instructions
- Soak the beansRinse the dried pinto beans and pick out any little stones or broken ones. Cover them with a few inches of water and soak overnight (or do a quick soak: boil 2 minutes, then let sit covered for 1 hour). Drain before using.
- Crisp the porkChop the bacon and add it to a large pot or Dutch oven over medium heat. Cook until it starts to crisp, about 5 minutes, then crumble in the chorizo and cook another 3 to 4 minutes until browned. Scoop the meat out with a slotted spoon and set it aside, leaving a little fat behind.
- Build the baseDice the onion and jalapenos and cook them in the pot drippings for about 5 minutes until soft. Mince the garlic, dice the ham, and add both, cooking one more minute until everything smells amazing.
- Simmer it downReturn the bacon and chorizo to the pot. Add the drained beans, fire-roasted tomatoes, chicken broth, chili powder, cumin, and oregano. Stir, bring to a boil, then drop to a low simmer. Cover and cook 60 to 90 minutes, stirring now and then, until the beans are creamy and tender. Add a splash more broth or water any time they look dry.
- Season and serveTaste and hit it with salt and pepper. Ladle into bowls and pile on chopped cilantro and crumbled queso fresco. Serve alongside tacos, rice, or just a stack of warm tortillas.