Frijoles Charros (Cowboy Beans)

🛒 Ingredients

• Dry Pinto Beans 400 g · 1360 kcal
• Bacon, thick-cut 150 g · 810 kcal
• Mexican Chorizo 100 g · 450 kcal
• Smoked Ham, diced 150 g · 218 kcal
• White Onion, medium 150 g · 60 kcal
• Garlic cloves 20 g · 30 kcal
• Roma Tomatoes, medium 200 g · 36 kcal
• Jalapeño Peppers 30 g · 9 kcal
• Fresh Cilantro 20 g · 5 kcal
• Chicken Broth, low sodium 500 g · 50 kcal
• Water 1000 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the pinto beans thoroughly and soak them in cold water overnight, or for at least 8 hours. Drain and rinse again before cooking.
2. Place the soaked beans in a large pot with 1000g of fresh water. Bring to a boil, then reduce heat and simmer gently for 1.5 to 2 hours, or until tender.
3. While the beans cook, in a separate large skillet, fry the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
4. In the same skillet with the bacon fat, add the crumbled chorizo and diced ham. Cook until the chorizo is browned and the ham is slightly crispy, then drain off any excess fat.
5. Add the diced onion to the skillet and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and chopped jalapeños, cooking for another minute until fragrant.
6. Stir in the diced Roma tomatoes and cook for 5 minutes, allowing them to break down slightly. Pour in the chicken broth and bring to a simmer.
7. Carefully add the cooked beans (with their cooking liquid) to the skillet mixture. Stir in the reserved crispy bacon and chopped fresh cilantro. Season with salt to taste.
8. Let the Frijoles Charros simmer together for another 15-20 minutes, allowing the flavors to meld. Serve hot, garnished with extra fresh cilantro if desired.