Charro Beans

Original recipe: https://tastesbetterfromscratch.com/charro-beans/

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pour dry beans into a colander and rinse them off, removing any unwanted pieces. Add to a large pot with 6 cups of water (or enough to cover them by about 2 inches) and soak overnight. Then drain and rinse.

Step 2

Return beans to the large pot. Add 6 cups of fresh water (or enough to cover them by about 2 inches), a small chunk of onion, bay leaf, and 1/2 teaspoon salt.

Step 3

Bring to a boil, then reduce heat to a simmer and cook for 1 to 2 hours, until the beans are tender, but not bursting. (Mine usually take about 1 hour but depends on how dry/old your beans are). Check them a few times during cooking to make sure they are covered in water and add a little more water if needed.

Step 4

Once the beans are tender, drain them, reserving the liquid and pouring it into a measuring cup. Add additional water (or reduce liquid if needed) to make 2 ½ cups of total liquid. Stir in 1 teaspoon chicken bouillon. Set aside.

Step 5

Add bacon to a large pot and cook for about 5 minutes or until browned, then add chorizo and cook another 5 minutes until starting to brown.

Step 6

Add the onion, peppers, oregano, paprika, cumin, and black pepper and cook until onion is translucent.

Step 7

Add garlic and cook 1 minute more.

Step 8

Add diced tomatoes and cilantro, cook 5 minutes more.

Step 9

Add cooked beans and broth and simmer for 15 minutes. Taste and season with salt and pepper, or additional spices if needed.

Step 10

Optional: thicken to desired consistency using a cornstarch slurry (1 tbsp corn starch mixed with 2 tbsp cold water).

Step 11

Optional: Garnish with fresh diced raw onion, cilantro, and a lime wedge.

Step 12

Optional: Garnish with a sprinkling of cojita cheese or Mexican crema.