La Parrilla’s Charro Beans (Frijoles Charros)

By patticakes

Ingredients

• 1 pound dried pinto beans, rinsed and picked over
• 6 cups water
• 3 ounces bacon, cut in 1/4-inch dice (about 3 slices)
• 2 ounces fresh chorizo
• 2 small tomatoes, cut in 1/4-inch dice
• 1/2 small onion, cut in 1/4-inch dice
• 3 tablespoons chopped cilantro, plus more for garnish
• 1 tablespoon minced fresh serrano chile
• 2 cloves garlic, minced
• 1 teaspoon fresh lime juice
• Salt and pepper

Details

Servings 10
Preparation time 15mins
Cooking time 135mins

Preparation

Step 1

In a large saucepot, combine pinto beans with water and bring to a boil. Lower heat to a simmer, cover pot and cook beans for 2 hours or until tender but still firm.

While beans are cooking, in a medium saucepan, cook bacon over medium heat until crisp, about 5 minutes. Add chorizo and cook 3 minutes or until cooked through. Spoon off fat from pot, then add tomato, onion, cilantro, serrano and garlic. Cook 5 minutes or until onions become translucent. Remove from heat, stir in lime juice and set aside until beans are ready.

When beans are done, add bacon mixture to pot. Season to taste. You can serve beans as they are, or simmer longer if you prefer softer beans. Add more water if you prefer soupier beans. Leftover beans can be refrigerated up to 2 days.

Per 1-cup serving: 238 calories (percent of calories from fat, 26), 14 grams protein, 31 grams carbohydrates, 11 grams fiber, 7 grams fat (2 grams saturated), 12 milligrams cholesterol, 214 milligrams sodium.