Easy Mexican Charro Beans
Why have plain ol' pinto beans when you can have tender, smoky mexican-style pinto beans simmered in broth with rich layers flavors from bacon, tomatoes, chiles and spices!
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Servings: 4 people
Ingredients
- 2 (16 ounce) cans pinto beans, drained and rinsed
- 2-3 slices thick cut bacon, diced
- ½ medium yellow onion, diced
- 1 medium jalapeno, deveined and diced
- 1 teaspoon minced garlic
- 1 (14 ounce) can diced tomatoes
- 1 (7 ounce) can whole chipotle peppers in adobo sauce
- 3 cups chicken broth
- ½ teaspoon dried oregano
- ¼ teaspoon cumin
- 1 bay leaf
- top with chopped cilantro, if desired
Instructions
- In a dutch oven or large pot on the stove top, cook diced bacon just until it starts to crisp around the edges. Add onion, jalapeno and garlic to bacon and bacon renderings and sauté until the onion is translucent.
- Add diced tomatoes (with liquid). Remove one chipotle pepper from can and dice. Add diced pepper and 1 teaspoon of the adobo sauce from the can to the pot. Stir and allow to simmer 3-5 minutes.
- Add drained and rinsed pinto beans, chicken broth and seasonings to the pot. Stir to incorporate all of the ingredients. Turn the heat to low, put the lid on the pot (but cracked to let steam escape) and allow beans to simmer for 30 minutes or until the broth has thickened to a stewed consistency. Taste and season with salt as needed.
- Top with chopped cilantro (if desired) and serve.