Frijoles Especiales (South Texas Style Charro Beans)

Ingredients

• 2 cup dry pinto beans (rinsed)
• 7 cup water
• 1 tbsp black pepper (fine ground)
• 2 tsp salt
• 2 garlic (cloves)
• 2 slice bacon (diced fine)
• 4 oz pork belly (salt pork or pork belly, cut into quarters)
• 4 oz chorizo (chopped)
• 2 hot dogs (wieners, cubed or sliced)
• 0.25 cup white onion (diced, plus extra for garnish)
• 1 tomato (diced)
• 0.125 cup tomato sauce (approx 2 tbsp)
• 0.5 tbsp tomato paste
• 0.25 cup fresh cilantro (chopped fine, plus extra for garnish)
• 2 pickled jalapenos (whole, poked with a hole)
• 0.5 lb bistec (thinly sliced beef, cubed small)
• OG seasoning (ArnieTex's salt/pepper/garlic blend for seasoning meat)
• 1 tbsp vegetable oil (for searing meat)
• guacamole (for garnish)
• queso fresco (crumbled for garnish)

Steps

1. 1

   Place 2 cups of dry pinto beans and 7 cups of water into a crock pot.

2. 2

   Add 1 tablespoon of fine ground black pepper, 2 teaspoons of salt, and 2 garlic cloves to the pot.

3. 3

   Set the crock pot to high and cook for approximately 4 hours until the beans are tender.

4. 4

   Dice 2 slices of bacon and cut the pork belly (or salt pork) into small quarters.

5. 5

   In a skillet over medium heat, begin sautéing the bacon and pork belly.

6. 6

   Chop the chorizo and add it to the skillet with the pork.

7. 7

   Cube or slice the hot dogs (wieners) and add them to the skillet.

8. 8

   Add the diced onion and diced tomato to the skillet. Sauté until the onions are soft and the tomatoes begin to break down.

9. 9

   Stir in 1/8 cup of tomato sauce and 1/2 tablespoon of tomato paste into the meat and vegetable mixture.

10. 10

    Add 1/4 cup of finely chopped cilantro to the skillet and stir to combine.

11. 11

    Transfer the sautéed meat and vegetable mixture into the crock pot with the cooked beans.

12. 12

    Poke a hole in 2 pickled jalapenos and add them to the bean mixture to release their flavor and juice.

13. 13

    Cube the bistec (thin beef) into very small pieces and season with OG seasoning (salt, pepper, garlic).

14. 14

    Heat oil in a clean pan over high heat. Add the bistec and sear until browned and fully cooked.

15. 15

    To serve, place a layer of the cooked bistec at the bottom of a bowl.

16. 16

    Ladle the charro bean mixture over the meat.

17. 17

    Top with a dollop of guacamole, crumbled queso fresco, fresh cilantro, diced onions, and a little more of the seared bistec.

Notes

The author mentions that while you can add all ingredients directly to the crock pot, sautéing the meats and aromatics first adds significant depth of flavor. 'OG' seasoning refers to a standard blend of salt, pepper, and garlic powder.

Nutrition per serving

• main
• side dish
• Mexican
• South Texas
• slow-cooked
• beans
• beef
• pork