Charro Beans
This recipe is inspired by Luna Mexican Kitchen and will make 2 to 4 servings.
Ingredients
1/2 pound good quality Pinto beans
½ yellow onion, quartered
2 garlic cloves, peeled
4 to 5 slices bacon, diced
4 oz fresh Mexican chorizo
4 oz diced ham
3 jalapeños, seeds removed and diced
2 Roma tomatoes, diced (can use a small can of diced Roma)
1/2 yellow onion, diced
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/2 cup chopped cilantro
Salt to taste
Preparation
Place beans in a strainer and rinse thoroughly under running cold water.
In a stockpot or Dutch oven, combine the rinsed beans with 4 cups of water (or enough to cover beans by 1 inch), quartered onion, and garlic cloves. Bring to a boil, then reduce the heat to medium-low and simmer the beans, almost completely covered, for 1 hour, stirring occasionally. Add one teaspoon of salt towards the end of cooking.
While the beans are cooking, in a large pan over medium heat. Cook the bacon until done but not crispy, about 5 minutes. Add the chorizo and ham and cook together for another 5 minutes.
Add the jalapeños, tomatoes, and remaining onion, diced, and sauté, stirring regularly, until the onions are translucent. Add the black pepper and cumin and mix well. Then add the entire mixture into the pot with the beans.
Add two more cups of boiling water to the beans. Continue to simmer over medium-low heat for two more hours, leaving the cover slightly askew to allow a little steam to vent from the top. Stir and check the beans periodically, ensuring enough liquid to maintain a soupy consistency. The beans are done when tender and creamy. Add chopped cilantro during the last 30 minutes of cooking, and add salt to taste.
Serve in a soup bowl with fresh cilantro and warm tortillas.
Keyword: Main Side Mexican
