Charro Beans

By Shaylie

Refried beans versus charro; Refried beans are made with mashed pintos; for charro—a Tex-Mex take on pork and beans—the beans are served whole in a spicy broth.

Ingredients

• 1 1/2 pounds dried pinto beans, picked over and rinsed
• 1 quart low-sodium chicken broth
• 3/4 pound thickly sliced bacon,
• sliced crosswise 1/4 inch thick
• 16 garlic cloves, peeled
• 3 large jalapenos—halved, stemmed and seeded
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 2 large bay leaves
• Kosher salt and coarsely ground black pepper

Details

Servings 10

Preparation

Step 1

1. In a large pot, cover the beans with water and bring to a boil. Remove from the heat, cover and let the beans soak for 1 hour.
2. Drain and rinse the beans and return them to the pot. Add the broth, bacon, garlic, jalapenos, thyme. oregano. bay leaves and 2 quarts of water and bring to a boil. Simmer over moderately low heat until the
beans are very tender, 2 hours and 30 minutes. Discard the jalapenos and bay leaves. Pick out and mash the garlic cloves, then stir them back into the beans. Season the beans with salt and pepper and serve.
MAKE AHEAD The charro beans can be
refrigerated for up to 2 days.