2 hrs 10 mins
These beans are wonderful as a side dish to accompany your favorite meat, or even for breakfast served alonside eggs. Delicious! Note: Preperation time does not include soaking the beans over night. To make this dish in no time at all you can used undrained canned pinto beans.
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Units: US | Metric
- 2 lbs pinto beans (washed, soaked in water overnight, and drained)
- 2 medium white onions (peeled and chopped)
- 8 large garlic cloves (diced)
- 2 tablespoons vegetable oil or 2 tablespoons lard
- 2 sprigs epazote
- 1/2 lb bacon (diced)
- 1/2 lb chorizo sausage
- 4 roma tomatoes, chopped
- 6 serrano chilies, chopped
- 1/4 teaspoon cumin (ground)
- 1/2 teaspoon oregano (do not use italian oregano)
- 1Place the beans in a large pot with half the onion, half the garlic, oil and epazote.
- 2Add 2 quarts water, bring to a boil, cover and simmer for 1 1/2 hours or until tender (35-45 minutes if done in a pressure cooker.)
- 3Add salt to taste.
- 4In a large saucepan or clay casserole, cook the diced bacon and chorizo until some of its fat is rendered, and add the remaining onion and garlic, and saute until the onion softens.
- 5Add the tomato and chile, and continue cooking until the tomato releases its juice (10 minutes).
- 6Add the cooked beans with their liquid and cook over a low flame for 20-30 minutes, stirring from time to time.
- 7Season with salt again to taste.
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Nutritional Facts for Frijoles Charros
Serving Size: 1 (137 g)
Servings Per Recipe: 14
- Amount Per Serving
- % Daily Value
- Calories 271.8
- Calories from Fat 143
- Total Fat 15.9 g
- Saturated Fat 5.1 g
- Cholesterol 25.2 mg
- Sodium 337.9 mg
- Total Carbohydrate 20.6 g
- Dietary Fiber 6.4 g
- Sugars 1.4 g
- Protein 12.1 g