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1
Heat a large pot, or Dutch oven (you need enough room for the beans) and add bacon.
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2
Cook bacon over medium heat until it crisps and remove from pan.
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3
Then, add sausage to the pan and cook it long enough to slightly crisp and heat it through.
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4
Remove the sausage and add onions to the pan.
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5
Stir frequently to loosen the brown bits from the bacon.
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6
Cook for 2-3 minutes.
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7
Add tomatoes and serranos and continue to stir to remove any left over bits.
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8
You want all that flavor in your beans.
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9
Add the comino, garlic, salt and pepper.
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10
Stir to combine.
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11
Add your broth and beans and heat through.
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12
Add the bacon and sausage and taste for seasoning.
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13
Add salt or pepper if needed.
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14
Add the cilantro just before serving, otherwise the cilantro will wilt quickly and it does not make for a great presentation.
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15
For the homemade pinto beans: This recipe makes 6 cups with 2 1/2 cups cooking liquid just enough for the charro bean recipe.
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16
Rinse the beans in cold water and drain.
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17
Place them in a big heavy pot and cover with enough water to come up to at least 3 above the top of beans, about 10 cups of water.
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18
Incorporate the onion and bring to a boil.
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19
Let the beans simmer, partially covered, for about 1 1/2 hours, until the beans are soft and then add the salt.
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20
Check your water level, add more if needed, you want your beans covered through the entire cook time.
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21
Dont add the salt in the beginning or it will toughen the beans.
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22
Continue to simmer, for about another 15 minutes.
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23
You want the beans so soft that they come apart if you hold one between your fingers, and the broth should have thickened to a soupy consistency.
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24
Remove the onion.
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25
Taste for seasoning.
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26
Use or freeze.
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27
Place in the fridge overnight to thaw and warm again.
