Best Ever Charro Beans

 

 

These pinto beans are soft and cooked in a rich bean broth seasoned with onion, garlic, and bacon, making them a Tex Mex classic. The jalapeno lends just a hint of heat. These charro Beans are a delicious side dish for any dinner!

 

INGREDIENTS

1 pound pinto beans, dried

6 cups water, enough to cover the beans in a large bowl

4 slices bacon, sliced

1/2 yellow onion, diced

1 jalapeno, seeded and diced

2 cloves garlic, minced

4 cups broth, chicken or vegetable, low sodium

2 cups water

2 teaspoons salt

1 teaspoon ground cumin

¼ teaspoon dried oregano

 

TOPPING

onion, diced

cilantro, diced

 

 

 

In a large mixing basin, combine the dry pinto beans. Pour in the water, making sure the beans are well submerged. Permit to sit for at least 5 hours or overnight. Remove any extra water and rinse the beans.

Warm a big saucepan or dutch oven over medium-high heat. Saute until the bacon is crispy. Take and put aside the bacon. One tablespoon of the fat should be left in the saucepan. Combine the chopped onion and jalapeño in a mixing bowl. Sauté, stirring occasionally, until the onion and jalapeño are soft and tender.

Sauté for another thirty seconds after adding the garlic. Combine the broth, water, rinsed beans, salt, cumin, oregano, and crumbled bacon in a mixing bowl.

 

Raise the saucepan to a gentle boil, stirring regularly. Permit the beans to simmer, covered, for 45 minutes, stirring regularly. The broth will thicken and taste delicious, and the beans will be soft.

Garnish with fresh cilantro, if desired.