Monday, May 8, 2017

Charro Beans

We recently had lunch at El Sazon, one of our favorite local Mexican restaurants, and they had a new item, Charro beans, on the menu. I had some with my meal and looked up the recipe online. I found one on a website called My Latina Table, where I suspect I can find other good food to try to make.



1 regular bag of uncooked pinto beans
5 pieces of bacon, cut into smaller pieces
3 beef franks, cut into cubes
1 cup of ham, cut into cubes
1 pound of Mexican chorizo
2 tomatoes, diced
1/2 bunch of cilantro, chopped
1/2 onion, diced
jalapeƱo, if desired
1 or more chipotle peppers depending on how spicy you want it
1 clove of garlic, chopped
pepper, oregano, paprika, cumin, and salt to taste.


Prepare beans according to instructions or by your favorite method. (Pressure cooker for me) 
Add the bacon to a large pot and cook for about 5 minutes.
Add the chorizo and continue cooking until cooked through.
After about 5 minutes, add the ham, the beef franks, and the seasonings (including the garlic).
Next, add the tomatoes, the cilantro, the onion, the jalapeno, and the chipotle pepper and cook for 5 additional minutes.
Finally, add the cooked pinto beans and the water that they were cooked in and let boil for about 15 minutes so that all of the flavors can combine.
If you want to thicken your charro beans, you can combine 2 tablespoons of corn starch with 1/4 cup of cold water and mix well before adding it to the pot.

Serve hot as a side dish or on its own.