Frijol Charros
Makes:
6-8
Ingredients
2 cups cooked pinto beans
2–3 cups water (or bean broth)
5 slices bacon, chopped
2" chorizo, crumbled
½ cup ham, diced
1 small onion, diced
2 cloves garlic, minced
2–3 jalapeño or serrano chiles, sliced (adjust to taste)
2 medium tomatoes, chopped
½ cup fresh cilantro, chopped
1 tsp salt (or to taste)
½ tsp black pepper
Optional
2–3 cups fried pork rinds (chicharrón)
Lime wedges, for serving
Preparation
In a large pot or deep skillet, cook the bacon over medium heat until crispy. Remove excess grease if needed.
Add the chorizo and cook until browned. Stir in the diced ham and cook for about 5 minutes.
Add the onion, garlic, and sliced chiles. Sauté for 2–3 minutes until fragrant and softened.
Stir in the tomatoes and cook until they break down and form a light sauce, about 5 minutes.
Add the cooked pinto beans and enough water or broth to cover everything. Stir well and bring to a gentle simmer.
Simmer uncovered for 15–20 minutes, allowing flavors to meld.
Stir in chopped cilantro, season with salt and pepper, and simmer another 5 minutes.
If using pork rinds, add them just before serving and stir gently.
Serve With
Warm corn or flour tortillas
Cornbread
Fresh cilantro, diced onion, or a squeeze of lime