Frijoles Charros Recipe
-
Category
Sides
-
Cusine
Mexican
What do you need?
How to make?
Ingredients
1 pound dried pinto beans
Kosher salt
12 ounces
1 medium white or yellow onion, diced
2 serrano chilies or 1 jalapeño, minced
3 medium cloves garlic, minced
2
6 cups homemade or store-bought low-sodium chicken stock
2 bay leaves
2 sprigs epazote
Large handful chopped fresh cilantro leaves and fine stems
Directions
Place beans in a large bowl and cover with water by double. Add 2 tablespoons kosher salt and stir to dissolve. Let soak 8 to 12 hours. Drain and rinse. 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 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. Add beans, stock, bay leaves, 2 teaspoons kosher salt, and epazote . 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.