Charro Beans

Heat a large pot, or Dutch oven (you need enough room for the beans) and add bacon.

Cook bacon over medium heat until it crisps and remove from pan. Then, add sausage to the pan and cook it long enough to slightly crisp and heat it through. Remove the sausage and add onions to the pan. Stir frequently to loosen the brown bits from the bacon. Cook for 2-3 minutes. Add tomatoes and serranos and continue to stir to remove any left over bits. You want all that flavor in your beans. Add the comino, garlic, salt and pepper. Stir to combine.

Add your broth and beans and heat through. Add the bacon and sausage and taste for seasoning. Add salt or pepper if needed.

Add the cilantro just before serving, otherwise the cilantro will wilt quickly and it does not make for a great presentation.

For the homemade pinto beans:
This recipe makes 6 cups with 2 1/2 cups cooking liquid – just enough for the charro bean recipe.

Rinse the beans in cold water and drain. Place them in a big heavy pot and cover with enough water to come up to at least 3″ above the top of beans, about 10 cups of water. Incorporate the onion and bring to a boil. Let the beans simmer, partially covered, for about 1 1/2 hours, until the beans are soft and then add the salt. Check your water level, add more if needed, you want your beans covered through the entire cook time. Don’t add the salt in the beginning or it will toughen the beans.

Continue to simmer, for about another 15 minutes. You want the beans so soft that they come apart if you hold one between your fingers, and the broth should have thickened to a soupy consistency. Remove the onion. Taste for seasoning. Use or freeze. Place in the fridge overnight to thaw and warm again.