Step by Step Charro Beans Recipe (Frijoles Charros)

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, while smoked sausage can be more affordable.

chorizo

🥗Healthier: lean ground turkey

💰Cheaper: ground beef

Lean ground turkey is lower in calories, while ground beef can be a budget-friendly option.

Clean 2 cups of pinto beans by rinsing them with water until completely clean.

Soak the beans in warm water, covering them with water 2 inches above the beans, for about 30 minutes.

Chop 1 onion, 2 Roma tomatoes, and 3 serrano peppers into small pieces.

Mince 3 large garlic cloves.

Chop 1 pound of bacon into small pieces.

In a heavy bottom pot or Dutch oven, brown the bacon over medium-high heat for 12 to 15 minutes until golden, then remove and place on a paper towel to absorb excess fat.

Leave about 3 to 4 tablespoons of bacon fat in the pot and sauté the garlic, onion, tomatoes, and serrano peppers for 12 to 15 minutes over medium-high heat.

Add 1/2 teaspoon of salt, 1 teaspoon of oregano, 1/4 teaspoon of cumin, and 1 tablespoon of New Mexico chili powder to the sautéed mixture and mix well.

Add 8 cups of water to the pot and drain and rinse the soaked beans before adding them to the pot.

Bring to a boil over high heat, then reduce to low and cover, cooking for 2.5 to 3 hours, checking water level every hour.

In a separate pan, cook 10 oz of longanisa for 10 to 12 minutes until fully cooked.

Add half of the cooked bacon to the longanisa and cook 1 package of chopped hot dogs with them for 4 to 5 minutes.

Add the longanisa and hot dog mixture to the pot with the beans.

Use an immersion blender to blend the beans for a thicker consistency, or blend 1 cup of beans separately and add it back to the pot.

Cover and cook for an additional 20 to 30 minutes, adjusting water and salt as needed.

Serve in deep bowls topped with crumbled queso fresco, freshly chopped cilantro, and more bacon, alongside warm corn tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary