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Charro Beans

Serves 10

Submited by Rosela Andrade

About the Recipe

My mother and father would make charro beans for me and my brothers and sisters when we were kids. It’s the best beans! This recipe is a dish that originated in the ranching communities of Texas and Mexico. I hope you enjoy this recipe with your loved ones.

We like to add Epazote which is an aromatic herb used in everyday cooking in the State of Oaxaca, Mexico, and the Yucatan Peninsula. The fresh leaves are flavorful and have hints of mint, anise, citrus, and oregano.

Ingredients

  • 1 pound dried pinto beans 
  • 2 teaspoons kosher salt 
  • 6 cups low sodium chicken stock 
  • 2 bay leaves 
  • 12 ounces bacon, fried crisp and diced 
  • 1 medium diced white or yellow onion 
  • 2 serrano chiles or 1 jalapeno, minced, with seeds and ribs removed 
  • 3 medium cloves garlic, minced 
  • (2) 14 ounce cans diced fire roasted tomatoes 
  • 1 large handful chopped fresh cilantro leaves and fine stems 
  • 2 sprigs epazote (optional) 

Directions

  1. Put beans, chicken stock, bay leaves, kosher salt, and epazote if using, into a large Dutch oven.
  2. Bring the ingredients to boil over a high heat.  Then reduce heat to low and simmer.
  3. Cover and cook until beans are tender, about forty-five minutes to an hour.
  4. Place bacon in a twelve inch stainless steel or cast iron pan and cook until done. 
  5. Add onions and chiles to bacon and cook, stirring until softened and starting to brown, about four minutes.
  6. Add garlic, stir until softened and fragrant, or about thirty seconds. 
  7. Add tomatoes. Cook for about three minutes or until the liquid is thick and the mixture begins to sizzle. 
  8. Add bacon and tomato mixture to the Dutch oven and continue cooking, stirring occasionally until the broth is creamy, about twenty minutes.
  9. Season to taste with salt. Discard bay leaves, stir in cilantro, and serve. 
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