Charro Beans

Whenever we go out for Tex-Mex, Richard will studiously go through his bowl of charro beans and beam at every discovery of bacon or sausage. I will sometimes join in on the adventure, and (naturally) it becomes a competition of who can find the biggest piece. When I make charro beans at home, I purposely cut the sausage and bacon in large chunks. It makes the beans more substantial and the leftovers will make a great snack. Just heat up a tortilla to have with a bowl of beans and I'm good to go.  

Ingredients:

-          Pinto beans (approx. 1 lb.)

-          Thick cut bacon cut into ¾-1 inch chunks (4-8 strips)

-          Sausage (about ½ a link, cut in small chunks)

-          Large onion (diced)

-          Jalapeno (chopped) optional

-          2 Chipotles in adobo (finely chopped) optional

-          Minced garlic (3-4 cloves)

-          2 cups fresh chopped tomatoes or 1 can of diced tomatoes 

-          Cumin (about 1 tbsp.)

-          Chopped cilantro

-          Salt, pepper

Instructions

1. Rinse/sort beans; then soak beans overnight in water

2. On medium/high heat in a Dutch oven, add bacon and sausage and cook until slightly crispy

3. Add onion, jalapeno, chipotles, garlic and cook until soft

4. Add tomatoes

5. Drain beans, add to the pot and cover with 2 inches of water

6. Season with cumin, salt, pepper to taste

7. Bring pot to a boil, then reduce to about medium/high heat and cover with a lid

8. Cook beans until soft for about 1.5 hours (less time if they are soaked longer). Water should be reduced to a thick broth. If beans are not ready and water has reduced too much, just add more water and continue cooking.

9. Add chopped cilantro prior to serving