Charro Beans

Summary

Yield

Serves 4

Ingredients

• 3 tbsp olive oil
• 1 onion, chopped
• 5 garlic cloves, chopped
• 1 bay leaf
• 1/2 lb. vaquero, pinto, or eye of the goat beans
• 1/4 lb. bacon, chopped
• 1/4 lb. loose Mexican chorizo
• 1/2 bell pepper, chopped
• 1 small jalapeno, seeded and minced
• 1 cup chopped whole canned tomatoes
• 1 tbsp. Mexican oregano
• salt to taste

Method

1. In a large pot over medium-low heat, warm the olive oil
2. Add half of the onion and one of the chopped garlic cloves and cook until softened, about 5 minutes.
3. Add the bay leaf and beans and enough water to cover the beans by about 2 inches.
4. Raise the heat and bring to a boil for 10 minutes, then reduce the heat and simmer until the beans are tender. Add liquid as needed, by Charro beans are soupy
5. Warm a skillet over medium-low heat, then add the bacon and chorizo and cook, stirring, until slightly browned and the fat has rendered, about 10 minutes. Add the remaining onion and garlic along with the bell pepper, jalapeno, tomatoes, and Mexican oregano. Stir well and cook until the vegetables have softened, about 5 minutes.
6. Transfer the meat-vegetable mixture to the pot of beans and stir well to combine. Season to taste with salt and serve.

Source

Rancho Gordo Bean Club Newsletter, Fall 2018