Charro Beans (mexicanplease.com)

Charro Beans have a full, hearty flavor, and if you serve 'em up with some loaded tortillas then it quickly becomes a satisfying meal!

Rating: None

Ingredients

Preparation steps

  1. Start by giving the tomatoes a good rinse, I usually cut out the stem portion as well. You are welcome to roast the tomatoes in the oven (400F) for 20-25 minutes, but for this quick batch I just chopped them in half and gave them a few minutes underneath the broiler.
  2. Dice up 2-3 slices of bacon. If it's difficult to cut the bacon you can always plop it in the freezer for a few minutes to solidify. Cook the chopped bacon in a soup pot or saucepan over medium-high heat, stirring regularly.
  3. Once the bacon has cooked you are welcome to drain off any bacon fat if you want. Turn the heat down to medium and add 1/4 finely chopped onion. Cook for a few minutes, stirring regularly. Once the onion has softened add a single minced garlic clove, cooking briefly. Then add the remaining ingredients: the roasted tomatoes, 1 can beans (drained and rinsed), 1.5 cups stock, 1-2 minced chipotles in adobo, 1/4 teaspoon Mexican oregano, 1/4 teaspoon salt, freshly cracked black pepper. Combine well, cover, and let simmer over mediumish heat for 10-15 minutes. Note: I usually just plop the tomatoes in the pan and give 'em a squish -- they will mostly disintegrate during the simmer.
  4. Give a final taste for seasoning. I added another generous pinch of salt to this batch, but keep in mind the exact salt level will depend on which stock you're using. You can also increase the heat by adding another minced chipotle or a couple teaspoons of adobo sauce from the can.
  5. Charro Beans are loaded with flavor so feel free to serve them up plain Jane. Optional garnishes include: crumbled cheese (like Queso Fresco), freshly chopped cilantro, and a final squeeze of lime.
  6. It's also a real treat to serve up Charro Beans with some crispy, cheesy corn tortillas. Feel free to get creative with the fixings for these crispy delights! For this batch I built them using Jack cheese, these Pickled Jalapenos, and a few beans from the Charro Bean pot. Add fixings to half of the tortilla, then once it's warm you can fold it onto itself and cook each side until light brown spots are forming on the tortilla. Feel free to cook the tortillas in a smidge of fat, but for this batch I just cooked 'em in a dry skillet.
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