Charro Beans
Ingredients
The beans
-
1
pound
dried pinto beans
The meat
The vegetables
-
½
cup
onion, finely diced
-
1
tablespoon
garlic, minced
-
10
ounces
canned diced tomatoes and chiles
-
½
cup
cilantro, chopped
The liquids
-
3
cups
beef broth
-
3
cups
water
The spices
-
1½
teaspoons
ground cumin
-
1
teaspoon
chili powder
-
½
teaspoon
smoked paprika
-
¼
teaspoon
dried oregano
-
1½
teaspoons
kosher salt
-
½
teaspoon
black pepper
Optional toppings
-
to taste
pico de gallo, shredded cheese, or sour cream
Instructions
- Soak the beans in cold water for 6-8 hours or overnight.
- Cook bacon in a large pot over medium-high heat until crispy, then reserve some for garnish.
- Drain most of the bacon fat, leaving 1 tablespoon in the pot, and add the onion. Cook until softened.
- Stir in the garlic and cook briefly.
- Add the soaked beans, cumin, chili powder, smoked paprika, oregano, beef broth, and water. Bring to a simmer.
- Reduce heat to low and cook for 45 minutes until beans are softened.
- Stir in salt, pepper, diced tomatoes and chiles, and cook for another 15-20 minutes until beans are tender.
- Add cilantro and sprinkle reserved bacon on top before serving.
Nutrition Facts (estimated)
Servings
8
Calories
389
Total fat
18g
Total carbohydrates
38g
Total protein
19g
Sodium
1069mg
Cholesterol
28mg
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