Frijoles Charros Recipe

Mexican · Soup · 105 min total

A hearty Mexican pinto bean soup simmered with bacon, chorizo, and vegetables, perfect for a comforting meal.

Ingredients

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

Instructions

1. 1. In a large pot, combine beans and water. Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
2. 2. While beans cook, in a skillet over medium heat, cook bacon until crispy. Remove bacon and set aside, leaving drippings in skillet.
3. 3. Add chorizo to the skillet and cook, breaking it up, until browned. Remove with a slotted spoon and set aside.
4. 4. In the same skillet, sauté onion, garlic, and jalapeño until softened, about 5 minutes. Add tomatoes and cook for 2 more minutes.
5. 5. Once beans are tender, add the cooked bacon, chorizo, and sautéed vegetables to the pot. Stir in cilantro, cumin, and oregano.
6. 6. Simmer for 20-30 minutes to blend flavors. Season with salt to taste. Serve hot.

Tips

• Beans can be soaked overnight to reduce cooking time.
• Adjust spiciness by adding more or fewer jalapeños.
• Leftovers can be refrigerated for up to 4 days or frozen for 3 months.

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