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Mexican Frijoles a la Charra Recipe

Mexican · Soup · 105 min total

A hearty, flavorful bean soup from northern Mexico, cooked with bacon, chorizo, and fresh aromatics. This rustic dish is perfect as a main course or a side.

Ingredients

• 1 pound dried pinto beans, rinsed and picked over
• 4 slices bacon, chopped
• 1/2 pound Mexican chorizo, casing removed
• 1 medium white onion, chopped
• 3 cloves garlic, minced
• 2 Roma tomatoes, chopped
• 2 serrano peppers, minced (optional for heat)
• 1/2 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• Salt to taste
• 6 cups water or chicken broth

Instructions

1. In a large pot, cover beans with water by 2 inches and bring to a boil. Boil for 10 minutes, then remove from heat, cover, and let soak for 1 hour. Drain and rinse.
2. In the same pot, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving fat in pot.
3. Add chorizo to the pot and cook, breaking it up, until browned, about 5 minutes. Remove with slotted spoon and set aside with bacon.
4. Add onion to the pot and cook until softened, about 5 minutes. Add garlic, tomatoes, and serranos (if using); cook for 2 minutes.
5. Return beans to pot along with cumin, oregano, and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer until beans are tender, about 1 1/2 hours.
6. Stir in reserved bacon and chorizo, and cook for 10 more minutes. Season with salt to taste.
7. Stir in cilantro just before serving.

Tips

• For a thicker consistency, mash some of the beans against the side of the pot.
• Store leftovers in the refrigerator for up to 5 days; flavors improve overnight.

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