How to make Loaded Charro Beans | Easy Mexican Bean Soup

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Turkey chorizo reduces fat while maintaining flavor.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories without sacrificing taste.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt provides creaminess with fewer calories.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked paprika

Turkey bacon offers a leaner alternative with smoky flavor.

Go through the pinto beans carefully, removing any small rocks or bad beans.

Rinse the beans and soak them in water for at least 30 minutes.

Chop half of a large onion.

Mince 4 garlic cloves.

Cut half of the bacon bag into small, bite-sized pieces.

Cut 1 package of hot dogs into small pieces.

Chop the leafy part of one bunch of cilantro.

Slice 3 to 4 slices of jalapeño.

Slice one Roma tomato.

Cut a ham steak into small pieces.

After soaking the beans for at least 30 minutes, rinse them again.

Place the beans in a pot of fresh water and add a potato (optional).

Add 1 tablespoon of salt, cover the pot, and turn the heat to high.

Cook for 30 minutes, then remove the lid and turn the heat down to a number 5, continuing to cook for 1 hour.

Remove the potato after 30 minutes to avoid it breaking apart.

Turn the heat down to a number 4 and continue cooking for the remaining half hour.

In a large pan, cook the bacon for a few minutes until slightly under crisped.

Add one link of chorizo (remove casing) and cook for about 5 minutes until fully cooked, then remove from the pan.

In the same pan, add the ham and hot dogs, cooking for a couple of minutes before adding the chopped onions.

Mix everything together, then add the chopped tomatoes and cook for a few minutes.

Add the minced garlic and jalapeño slices, cooking for a couple more minutes before setting aside.

Add the cooked bacon, chorizo, ham, and hot dogs to the pot of beans after the 30-minute timer goes off.

Pour in enough hot water to make the beans nice and soupy.

Season with 1 tablespoon each of cumin, oregano, and chicken bouillon, then add the chopped cilantro.

Adjust the salt to taste and let everything simmer together for another 15 minutes.

After 15 minutes, check the beans for tenderness and flavor.

Top the charro beans with chopped onions, fresh cilantro, and juicy tomatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens