Charro Beans – Frijoles Charros
Charro beans with quesadillas and fresh avocado slices – my favorite of all comfort foods. These beans are full of flavor and by making a large pot, you can feed the entire family! Serve charro beans as the main course with tortillas or as a side of your favorite Mexican dish.
4 cups, uncooked pinto beans
12-13 cups water
1 1/2 cups sliced wieners or Spanish chorizo (Spanish chorizo is similar to the sausage links used in Jambalaya and it is different than the ground chorizo used in Mexican cuisine)
1 1/2 cups bite-size chicharrones, or pork cracklings
1 1/2 cups thick cut, smoked bacon sliced into small pieces
3 small tomatoes, chopped
1 large white onion, sliced in half
3 garlic cloves
2-4 jalapeños sliced (adjust amount according to taste)
3/4 cup chopped, fresh cilantro
1/2 tbsp. sea salt
1/2 tbsp. ground, black pepper
1/2 tbsp. ground cumin
2 cubes chicken bouillon
– Clean beans by picking out any that look black or wrinkly and discard of any small rocks that are often found in the bags. Rinse under cold water.
– In a large pot, add the water, beans, salt, 1/2 of one onion, and two whole garlic cloves.
– Cover and cook beans on low heat for 2 1/2 hours or until beans are cooked but are still a bit firm.
– After approx. 2 1/2 hours, uncover and remove the onion and the two whole garlic cloves.
– Add the wieners or Spanish chorizo, bacon, pork cracklings, tomatoes, 1/2 chopped onion, chopped jalapeños, and one minced garlic clove.
– Also add 2 cubes of chicken bouillon, ground cumin, and peppers.
– Stir and cover. Cook for 1 more hour or until the pork cracklings are soft and the chorizo and bacon are cooked. If the beans are not soft, cook for a bit longer.
– Before serving, stir in fresh cilantro.
– Taste and adjust seasonings according to taste.