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Charro Beans Recipe

Mexican · Soup · 105 min total

A hearty Mexican soup of pinto beans simmered with bacon, chorizo, and vegetables, perfect as a main course or side dish.

Ingredients

• 1 lb dried pinto beans, rinsed and picked over
• 4 slices bacon, chopped
• 1/2 lb Mexican chorizo, casing removed
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 Roma tomatoes, diced
• 1 jalapeño, seeded and minced
• 1/2 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1 tsp dried oregano
• 6 cups water or chicken broth
• Salt and pepper to taste

Instructions

1. Soak beans overnight in water to cover by 2 inches; drain and rinse.
2. In a large pot or Dutch oven, cook bacon over medium heat until crisp. Remove bacon with slotted spoon; set aside.
3. Add chorizo to the pot; cook until browned, breaking up with a spoon. Remove with slotted spoon; set aside with bacon.
4. Add onion to the pot; cook until softened, about 5 minutes. Add garlic, tomatoes, and jalapeño; cook 2 minutes.
5. Stir in cumin and oregano; cook 1 minute.
6. Add beans, water or broth, and reserved bacon and chorizo. Bring to a boil, then reduce heat to low; cover and simmer until beans are tender, about 1 1/2 hours.
7. Season with salt and pepper to taste. Stir in cilantro just before serving.

Tips

• Charro beans thicken as they cool; add extra broth when reheating.
• Top with crumbled queso fresco and sliced radishes for garnish.
• Store leftovers in refrigerator for up to 5 days or freeze for up to 3 months.

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