Mexican Cowboy Beans (Frijoles Charros)

Ingredients

• 1 lb dried black beans (Rinse and pick over; soak before cooking.)
• 1 tbsp kosher salt for soaking (Add to the soaking water; the source specifically recommends this to soften the bean skins.)
• 6 oz bacon (Chopped.)
• 8 oz Mexican chorizo (Fresh Mexican-style sausage, removed from casings if necessary.)
• 1 yellow onion (Diced.)
• 4 cloves garlic (Finely chopped.)
• 1 jalapeño chili (Seeded and finely chopped; use more or less to taste.)
• 14.5 oz canned diced tomatoes (One can, with juices.)
• 8 cup water or unsalted chicken broth (Use enough liquid to keep the beans submerged during cooking; the finished dish should be brothy.)
• 0.5 cup fresh cilantro (Chopped, for finishing.)
• 2 oz chicharrones (Crushed and sprinkled over the beans at serving; optional according to the source.)
• kosher salt (To taste, for seasoning the stew.)
• black pepper (To taste.)
• warm corn tortillas (For serving.)

Steps

1. 1

   Rinse and pick over the dried black beans, discarding any stones or shriveled beans. Place them in a large bowl and cover generously with water. Stir in 1 tablespoon kosher salt and soak for several hours or overnight. Drain and rinse well before cooking.

2. 2

   In a large heavy pot or Dutch oven over medium heat, cook the chopped bacon until the fat renders and the pieces are browned and crisp, about 6 to 8 minutes. Leave the rendered fat in the pot.

3. 3

   Add the chorizo to the pot and cook, breaking it into small pieces, until browned and cooked through, about 5 minutes.

4. 4

   Add the diced onion and cook in the rendered fat and sausage drippings until softened and lightly golden, about 5 minutes.

5. 5

   Add the chopped garlic and jalapeño. Cook until fragrant, about 30 seconds, taking care not to let the garlic brown.

6. 6

   Add the soaked black beans and diced tomatoes with their juices. Pour in the water or broth and stir, scraping the bottom of the pot to release any browned bits.

7. 7

   Bring the mixture to a boil, then reduce the heat to low. Partially cover the pot and simmer gently for about 1 to 1½ hours, stirring occasionally, until the beans are tender but still intact. Add additional hot water if needed to keep the beans submerged and brothy.

8. 8

   Season the stew with kosher salt and black pepper to taste. Continue simmering briefly if necessary until the broth has the desired consistency; it should be loose and soup-like rather than dry.

9. 9

   Ladle the beans into bowls. Finish with chopped cilantro and crushed chicharrones, if using, and serve with warm corn tortillas.

Notes

The page excerpt does not provide the complete paywalled ingredient list or method. The quantities and cooking method above are a reconstruction based on the dish description and the stated use of black beans, chorizo, bacon, and chicharrones. The source specifically notes adding 1 tablespoon salt to the soaking water and says the chicharrones may be omitted.

Nutrition per serving

• main
• stew
• Mexican
• gluten-free
• high-protein
• one-pot
• comfort-food
• make-ahead