Mexican Charro Beans
Ingredients:
– 1 pound dried pinto beans
– 8 cups water
– 4 slices bacon, chopped
– 1/2 onion, chopped
– 3 cloves garlic, minced
– 1 jalapeño, chopped
– 1 can (14.5 ounces) diced tomatoes
– 1 teaspoon chili powder
– 1 teaspoon cumin
– 1/2 teaspoon oregano
– 1/2 teaspoon smoked paprika
– 4 cups chicken broth
– 1/2 cup fresh cilantro, chopped
– Salt and pepper to taste
– Lime wedges, for serving
Directions:
1. Rinse and sort the pinto beans. Place them in a large pot and cover with 8 cups of water. Bring to a boil, then reduce heat and simmer for 2 minutes. Remove from heat, cover, and let sit for 1 hour. Drain and rinse the beans.
2. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
3. Add the onion, garlic, and jalapeño to the pot with the bacon drippings. Cook until the onion is soft and translucent, about 5 minutes.
4. Stir in the diced tomatoes, chili powder, cumin, oregano, and smoked paprika. Cook for another 2 minutes.
5. Add the drained beans and chicken broth to the pot. Bring to a boil, then reduce heat and simmer, covered, for 1.5 to 2 hours, or until the beans are tender.
6. Stir in the cooked bacon and fresh cilantro. Season with salt and pepper to taste.
7. Serve the charro beans with lime wedges on the side.
Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 200 kcal | Servings: 8 servings
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