Ingredients
Method
- If using dried pinto beans, place them in a large bowl the night before and cover with several inches of cold water. Let them soak for 8 hours or overnight. Drain and rinse well before using.
- In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat for 6–8 minutes until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the drippings in the pot.
- Add the crumbled Mexican chorizo to the same pot over medium heat. Cook, breaking it up with a spoon, for about 5 minutes until fully cooked through. Remove with a slotted spoon and set aside with the bacon.
- Add the diced onion and jalapeño to the pot with the remaining drippings. Cook over medium heat for 4–5 minutes until softened. Add the minced garlic and cook for 1 more minute, stirring constantly.
- Stir in the diced Roma tomatoes and cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
- Add the soaked and drained pinto beans (or canned beans), chicken broth, dried oregano, cumin, bay leaves, 1 teaspoon salt, and ½ teaspoon black pepper. Stir well to combine and bring to a boil over high heat.
- Once boiling, reduce heat to low and partially cover the pot. Simmer for 1.5 to 2 hours for dried beans (or 20–25 minutes for canned beans), until the beans are completely tender and the broth has deepened in color and thickened slightly.
- Stir the reserved cooked bacon and chorizo back into the pot. Remove and discard the bay leaves. Taste the broth and adjust salt and pepper as needed.
- Stir in the fresh chopped cilantro, ladle into bowls, and serve immediately with warm tortillas and your favorite toppings.
Nutrition
Notes
Storage: Store leftover Frijoles Charros in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop over medium-low heat, adding a splash of broth or water to loosen the consistency as needed.
Healthy Swap: For a lighter version, use turkey bacon and turkey chorizo in place of the pork versions. The dish will still be incredibly flavorful and nutritious, with significantly less saturated fat.
Sodium Tip: The chorizo and bacon both contain a good amount of sodium, so always start with low-sodium chicken broth and hold off on adding extra salt until the very end — taste as you go!