Frijoles Charros
Cowboy Beans
A smoky, soupy pot of pinto beans loaded with bacon, chorizo, and sliced hot dogs — the classic campfire-style bean pot meant to be ladled straight into bowls.
Frijoles Charros
✦ Antes de Empezar
Before you cook
Can I leave out the chicharrón or swap the hot dogs?
The chicharrón is listed as optional, so it's fine to skip it. The hot dogs don't have to be literal hot dogs either — the recipe already calls for hot dogs or smoked sausages, so use whichever smoked sausage you have; the bacon and chorizo alone still give the beans plenty of smoky flavor.
Ingredientes· 11View
- 6 cups, with 4 cups bean brothCooked pinto or bayo beans
- 6 ounces (170 g)Bacon, diced
- 6 ouncesMexican chorizo, casing removed
- 2Hot dogs or smoked sausages, sliced
- 1/2White onion, chopped
- 3Roma tomatoes, chopped
- 1 to 2Jalapeños, sliced
- 2Garlic cloves, minced
- 1 cupChopped chicharrón, optional
- 1/2 cupChopped cilantro
- To tasteSalt
Instrucciones
6 pasosCocina el tocino
Cook the bacon
Cook the bacon in a heavy pot until it renders its fat and begins to crisp.
Añade el chorizo y la salchicha
Add chorizo and sausage
Add the chorizo and cook until browned, then add the sausage and cook for 2 minutes.
Sofríe las verduras
Cook the vegetables
Stir in the onion, jalapeño, and garlic and cook until softened. Add the tomato and cook until jammy.
Añade los frijoles
Add the beans
Add the beans and broth. Simmer for 25 to 30 minutes so the smoky meats season the liquid.
Añade el chicharrón
Add the chicharrón
Add the chicharrón during the final 5 minutes and the cilantro at the end.
Sirve
Serve
Taste before salting and serve soupy in bowls.
