Side · Dinner · Pork
Charro Beans
Pinto beans simmered with bacon, onion, tomato and jalapeño in a savory broth, the way they are served at Tex-Mex cookouts.
⏱ 40 min (10 min prep, 30 min cooking)
🍽 Serves 6 · about 3/4 cup
budgetmake aheadfreezer friendlyleftovers
gluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Beans
- 4 strip Bacon, chopped
- 1 Yellow onion, chopped
- 1 Jalapeño pepper, seeded and diced
- 2 clove Garlic, minced
- 2 Roma tomatoes, diced
- 3 can Pinto beans (canned), drained and rinsed
- 2 cup Chicken broth, low-sodium
- 1 tsp Ground cumin
- ½ tsp Dried oregano
- ¼ tsp Table salt
- ½ cup Fresh cilantro, chopped
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large pot.
- Cook the bacon in a large pot over medium heat until crisp, about 6 minutes. Pour off all but 1 tablespoon of fat.
- Add the onion and jalapeño and cook 5 minutes. Add the garlic for 30 seconds, then the tomatoes for 2 minutes.
- Add the beans, broth, cumin, oregano and salt. Simmer 15 to 20 minutes, until the broth is flavorful and a little thick. Stir in the cilantro.
🌡 Safe temperaturesLeftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadKeeps 4 days in the fridge; reheat to 165°F.
❄️ FreezerFreeze for up to 3 months.
↺ LeftoversServe leftovers over rice with a fried egg.
🧒 With kidsSeed the jalapeño well, or leave it out, for a mild pot.
Gluten-free swapCheck the broth label.
Meatless swapSkip the bacon, cook the onion in oil and use vegetable broth with 1/2 teaspoon smoked paprika.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.