Charro Beans
Channel your inner cowboy with these hearty, spicy beans
Servings: 4
Calories: 569kcal
Ingredients
To cook the beans
- 0.5 lb dried pinto beans soaked in water overnight
- 2 bay leaves
- 1 tsp dried oregano preferably Mexican
- 5 cloves garlic peeled and crushed
- 1 onion peeled and roughly chopped
- 1 tsp salt
For the charro beans
- 1 tsp olive oil
- 4 oz bacon diced
- 6 oz chorizo sausage sliced
- 1 onion peeled and chopped
- 3 stems celery chopped
- 1 tsp cumin
- 2 tbsp pickled jalapeños chopped
- salt and pepper to taste
Instructions
To cook the beans
- Place the soaked beans, the bay leaves, oregano, garlic and onion in a large pot with the salt. Cover with water.
- Place over high heat and bring to a boil. Turn down to a simmer and cook for about 1 hour, until the beans are tender. Top up with more water as necessary.
- Leave the beans in the cooking liquid.
For the charro beans
- Heat the oil in a large pot over medium heat. Add the bacon and chorizo and fry for about 5 minutes until the fat renders.
- Add the onion, celery, cumin, and jalapeños. Stir to combine and fry for 2 more minutes.
- Add the cooked beans with as much of the cooking liquid as necessary to make it as soupy (or not) as you like.
- Bring to a boil and turn down to a simmer. Cook for about 5 minutes, then season to taste and serve hot.
Nutrition
Calories: 569kcal | Carbohydrates: 48.4g | Protein: 28.4g | Fat: 29.6g | Cholesterol: 55mg | Sodium: 1452mg | Sugar: 3.26g