Charro Beans
Servings 6
Equipment
- Large Dutch oven
Ingredients
Charro Beans:
- ½ lb dried pinto beans
- 4 slices of bacon, diced
- ½ yellow onion, diced
- 1 jalapeño pepper, minced
- 2 large cloves of garlic, minced
- ½ tsp dried oregano
- ½ tsp dried cumin
- 1 (14-oz) can of whole tomatoes, diced **You can also use a can of diced tomatoes
- 1 chipotle pepper in adobo sauce, diced
- 3 cups of chicken broth
- 1 bay leaf
- Sea salt and freshly cracked pepper, to taste
For Serving:
- Onion & cilantro relish
- Shredded Oaxaca cheese
- jalapeño slices
- Lime wedges
Instructions
- Place the dried beans in a large bowl and fill with enough water to completely submerge them. Cover with a lid and let them soak overnight. Drain and rinse.
- Heat a large Dutch oven over medium heat, then add the sliced bacon and cook, stirring occasionally, until the fat has rendered and the bacon edges are crisp.
- Add the onions and jalapeños and cook, stirring often, until the onions become soft and translucent, about 3 minutes. Add the garlic, oregano, and cumin and cook, stirring constantly, for 1 minute.
- Add the tomatoes and chipotle pepper; cook for 3-5 minutes, stirring occasionally, until the mixture begins to thicken and bubble.
- Add soaked pinto beans, chicken broth, bay leaves, and some sea salt and freshly cracked pepper to taste. Turn the heat to high, stir to combine, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the beans are barely tender, about 45 minutes.
- Uncover the Dutch oven, turn the heat to medium-high, and continue cooking for 45-60 minutes, stirring occasionally, until the beans are tender and fully cooked and the liquid has reduced and thickened.
- Taste and season with sea salt and black pepper, if needed. Serve with onion & cilantro relish, shredded cheese, and jalapeño slices. Enjoy.