Frijoles Charros (Mexican Pinto Beans With Bacon And Chilies) Recipe Recipe

Name: Frijoles Charros (Mexican Pinto Beans With Bacon And Chilies) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound (450g) dried pinto beans; Kosher salt; 12 ounces (340g) diced bacon (see note); 1 medium white or yellow onion, diced (about 8 ounces; 225g); 2 serrano chilies or 1 jalapeno, minced (remove seeds and ribs if you prefer less heat); 3 medium cloves garlic, minced (about 1 tablespoon; 12g); 2 (14-ounce; 400g) cans diced fire-roasted tomatoes (see note); 6 cups (1.4L); or store-bought low-sodium chicken stock; 2 bay leaves; 2 sprigs epazote (optional; see note); Large handful chopped fresh cilantro leaves and fine stems

Servings: persons

1 pound (450g) dried pinto beans
Kosher salt
12 ounces (340g) diced bacon (see note)
1 medium white or yellow onion, diced (about 8 ounces; 225g)
2 serrano chilies or 1 jalapeno, minced (remove seeds and ribs if you prefer less heat)
3 medium cloves garlic, minced (about 1 tablespoon; 12g)
2 (14-ounce; 400g) cans diced fire-roasted tomatoes (see note)
6 cups (1.4L)
or store-bought low-sodium chicken stock
2 bay leaves
2 sprigs epazote (optional; see note)
Large handful chopped fresh cilantro leaves and fine stems

1
Place beans in a large bowl and cover with water by double. Add 2 tablespoons (30g) kosher salt and stir to dissolve. Let soak 8 to 12 hours. Drain and rinse.
2
Heat bacon in a large Dutch oven over medium-high heat, stirring constantly, until fat is rendered and bacon is just starting to brown around the edges, about 5 minutes. Add onion and chilies and cook, stirring, until softened and just starting to brown, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes (see note) and cook, stirring and scraping up browned bits from the bottom of the pan, until the liquid is thick and the mixture begins to sizzle, about 3 minutes.
3
Add beans, stock, bay leaves, 2 teaspoons (10g) kosher salt, and epazote (if using). Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until beans are just tender, about 45 minutes. Remove lid and continue cooking, stirring occasionally, until beans are completely creamy and liquid has thickened into a rich, creamy broth. Season to taste with salt. Discard bay leaves, stir in cilantro, and serve. Beans can be stored in the refrigerator for up to 1 week.

711

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound (450g) dried pinto beans, Kosher salt, 12 ounces (340g) diced bacon (see note), 1 medium white or yellow onion, diced (about 8 ounces; 225g), and more.

Yes, Frijoles Charros (Mexican Pinto Beans With Bacon And Chilies) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Frijoles Charros (Mexican Pinto Beans With Bacon And Chilies) Recipe

How did you like this recipe?

Frequently Asked Questions