Description
Discover how to make a delicious pot of Charro Beans with our step-by-step guide. Perfect for any meal, this flavorful recipe will elevate your cooking game.
Ingredients
- 1 pound (454 g) dried pinto beans (2 cup (480 ml) s)
- 6 cup (1440 ml) s water, or more if needed
- 1/4 of an onion
- 1/2 teaspoon (3 ml) salt
- 1 bay leaf
- 5 slices beef bacon, chopped
- 5 ounce (142 g) s beef chorizo (or 2 sausages or hot dogs), chopped
- 1 cup (240 ml) diced beef sausages
- 1/2 of a yellow onion, chopped
- 3 cloves garlic, minced
- 2 tomatoes, diced
- 1 jalapeno or serrano pepper, seeded and chopped
- 1/2 – 1 chipotle pepper in adobo sauce, chopped (optional , but recommended for a smoky spice)
- 1 cup (240 ml) fresh chopped cilantro (about 1/2 bunch)
- 1/2 teaspoon (3 ml) cumin
- 1/2 teaspoon (3 ml) paprika
- 1/2 teaspoon (3 ml) dried oregano
- Salt and pepper, to taste
- 1 teaspoon (5 ml) chicken bouillon
Instructions
- Rinse the pinto beans in a strainer, removing any debris, and place them in a large pot. Add 6 cups of water (or enough to submerge the beans by about 2 inches), along with a quarter piece of onion, bay leaf, and ½ teaspoon of salt.
- Bring the pot to a boil, then lower the heat to let it gently simmer for 1 to 2 hours, until the beans are soft but not falling apart. (Typically, this takes about an hour, but it varies depending on the age and dryness of the beans). Occasionally check if the beans are still submerged and add more water if necessary.
- Once the beans are cooked, drain them, keeping the liquid and measuring it. Adjust by adding more water or reducing it to make 2 ½ cups of liquid in total. Mix in 1 teaspoon of chicken bouillon. Put aside.
- In a large pot, cook the chopped beef bacon and chorizo for about 5 minutes until the bacon is done. Remove some of the excess fat. Add chopped onion and minced garlic, cooking until the onion becomes clear.
- Incorporate diced beef sausages, tomatoes, chopped peppers, cilantro, oregano, paprika, cumin, and black pepper, stirring for another 5 minutes.
- Combine the cooked beans and the broth, letting it all simmer for 15 minutes. Taste and adjust with salt, pepper, or more spices if necessary. Add cilantro on top before serving.
- Serve as a main dish with warm tortillas, or as a side dish. If serving as a side, thicken the beans with a cornstarch mixture (1 tablespoon of cornstarch mixed with 2 tablespoons of water) at the end.
Notes
- Brown the chorizo and beef bacon separately to enhance their flavors before adding them to the pot.
- Reserve some cilantro to sprinkle over the dish before serving for a fresh contrast.
- Minimize chipotle pepper in adobo for a milder taste, as it adds substantial heat.
