Frijoles Charros
Smoky cowboy-style pinto beans simmered with bacon, chorizo, tomatoes, and jalapenos in a rich, brothy pot. A hearty Mexican side dish that doubles as a filling soup.
Ingredients
- 6 strips bacon strips, cut into 1-inch pieces
- 6 oz Mexican chorizo (fresh, casing removed)
- 1 white onion, diced
- 4 cloves garlic cloves, minced
- 2 jalapenos, seeded, diced
- 4 roma tomatoes, diced
- 2 cans canned pinto beans, drained, rinsed
- 2 cups low-sodium chicken broth
- 1/2 tsp ground cumin
- 1/2 tsp dried Mexican oregano (or regular)
- 1/2 tsp kosher salt
- 1/4 cup fresh cilantro, chopped
Instructions
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1
In a large pot over medium heat, cook 6 strips cut into 1-inch pieces bacon strips until fat renders, about 5 minutes. Add 6 oz Mexican chorizo (fresh, casing removed) and break it up. Cook until browned, about 4 minutes.
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2
Add 1 diced white onion and 2 seeded, diced jalapenos. Cook until softened, about 4 minutes. Add 4 cloves minced garlic cloves and cook 1 minute more.
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3
Add 4 diced roma tomatoes and stir, scraping up browned bits. Cook 3 minutes until tomatoes soften.
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4
Add 2 cans drained, rinsed canned pinto beans, 2 cups low-sodium chicken broth, 1/2 tsp ground cumin, and 1/2 tsp dried Mexican oregano (or regular). Stir to combine.
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5
Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until broth thickens and flavors meld.
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6
Taste and season with 1/2 tsp kosher salt as needed. Stir in half the 1/4 cup chopped fresh cilantro and serve garnished with the remaining cilantro.