Authentic Mexican Frijoles Charros

Ingredients

• 2 cups (400g) dried pinto beans 2 cups (400g) dried pinto beans
• 4 cups (950ml) water 4 cups (950ml) water
• 4 slices bacon, diced 4 slices bacon, diced
• 4 oz (115g) chorizo, diced 4 oz (115g) chorizo, diced
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and diced 1 jalapeño pepper, seeded and diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 12g (4g saturated)
• Carbohydrates: 40g (6g sugars)
• Protein: 20g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the pinto beans under cold water and remove any debris. Place the beans in a large pot and cover with water. Let them soak overnight.
2. 2.
   Drain the soaked beans and return them to the pot. Add 4 cups of fresh water and bring to a boil. Reduce heat to low, cover, and simmer for about 1 hour or until the beans are tender.
3. 3.
   In a separate skillet, cook the diced bacon until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
4. 4.
   In the same skillet, add the diced chorizo and cook until browned. Remove the chorizo from the skillet and set aside.
5. 5.
   In the same skillet, sauté the diced onion, minced garlic, and jalapeño pepper until softened.
6. 6.
   Add the diced tomatoes, cumin, smoked paprika, and dried oregano to the skillet. Cook for a few minutes until the tomatoes have softened.
7. 7.
   Transfer the cooked bacon, chorizo, and vegetable mixture to the pot with the cooked beans. Stir well to combine.
8. 8.
   Season with salt and pepper to taste. Simmer the stew for an additional 15-20 minutes to allow the flavors to meld together.
9. 9.
   Serve the Frijoles Charros hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Pinto beans — Soaking the beans overnight helps to reduce cooking time and ensures even cooking. Discard any beans that float during the soaking process.
• Chorizo — Look for Mexican-style chorizo, which is raw and needs to be cooked. Remove the casing before dicing.
• Jalapeño pepper — Adjust the amount of jalapeño according to your desired level of spiciness. For a milder version, remove the seeds and membranes.

Tips & Tricks

• For a smokier flavor, you can add a chipotle pepper in adobo sauce to the stew.
• If you prefer a thicker consistency, mash some of the cooked beans with a fork or blend a small portion of the stew and return it to the pot.
• Leftover Frijoles Charros can be refrigerated for up to 3 days. The flavors will continue to develop, making it even more delicious.

Serving advice

Serve Frijoles Charros as a main course with warm tortillas or crusty bread. It can also be accompanied by Mexican rice and a fresh salad for a complete meal.

Presentation advice

Garnish the Frijoles Charros with a sprinkle of fresh cilantro to add a pop of color. Serve it in a rustic bowl or individual cazuelas for an authentic touch.