Frijoles Charros

• portions: 8
• temps actif: 15 minutes
• temps total: 2 - 2.5 hours

Ingrédients

2 cups dry pinto beans, soaked in water overnight

1½ cups bacon, cut into chunks

1 cup sausage, cut into chunks

1 yellow onion, diced

4 cloves of garlic, minced

2 jalapenos, sliced thin on a bias (modify for your spice preference)

2-3 quarts chicken stock

2 cups whole peeled tomatoes (san marzano-style in a can is good)

1 cup fresh cilantro

2 tbsp mexican guajillo powder (you can deseed and blend your own too)

2 tbsp dried oregano

Few cracks of black pepper

1 tbsp cumin seeds, ground

1 bay leaf

Instructions

In a large pot, add in the chopped bacon with the heat off. Turn the heat up to medium low - medium. Once enough fat has been rendered off from the bacon, add in the onions, garlic, and jalapenos, and turn the heat up to medium.

Once onions and jalapenos have reduced and the fond at the bottom is starting to darken, add the mixture of spices (not the cilantro) and stir to toast those. Once toasted, add in the can of whole tomatoes along with their juices. Use this liquid to deglaze the pan and scrape up the fond.

Strain the beans from their soaking liquid and add them to the pot, along with 2 quarts of chicken stock. Add in the sausage, then bring the mixture to a boil. Simmer covered until the beans are cooked through, about 1-2 hours. Serve hot with any bread you desire.

Notes

Originating in the north of the country, this rustic Mexican bean soup is hearty and super flavorful. The name literally translates to “cowboy beans”, and was eaten by those working on ranches who only had meat and pulses in their diet. This dish balances fat, salt, and spice to create a very satisfying soup, especially good on winter days. I like to eat this with tortillas or crusty bread for dipping in.