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Frijoles Charros (Mexican Pinto Beans With Bacon and Chiles) Recipe
Before cooking
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Steps as written in the recipe card.
4 steps1 hr 10 min
Ingredient prep checklist
- Epazote: 2 sprigs epazote (optional; see note)
- Bacon: 12 ounces (340g) diced bacon (see note)
- Serrano Chilies: 2 serrano chilies or 1 jalapeño, minced (remove seeds and ribs if you prefer less heat)
- Garlic: 3 medium cloves garlic, minced (about 1 tablespoon; 12g)
- Fire-Roasted Tomatoes: 2 (14-ounce; 400g) cans diced fire-roasted tomatoes (see note)
Place beans in a large bowl and fill with enough cold water to cover by at least four inches. Add 2 tablespoons (18g) kosher salt and stir to dissolve. Let soak 8 to 12 hours. Drain and rinse.
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References
This step uses
- 1 pound (450g) dried pinto beans
- Kosher salt
- 3 medium cloves garlic, minced (about 1 tablespoon; 12g)
Equipment reference
- Large Bowl, required
Techniques
- Drain, Primary
Full ingredient reference
- 1 pound (450g) dried pinto beans
- Kosher salt
- 6 cups (1.4L) homemade or store-bought low-sodium chicken stock
- 2 bay leaves
- 2 sprigs epazote (optional; see note)
- 12 ounces (340g) diced bacon (see note)
- 1 medium white or yellow onion, diced (about 8 ounces; 225g)
diced (about 8 ounces; 225g)
- 2 serrano chilies or 1 jalapeño, minced (remove seeds and ribs if you prefer less heat)
minced (remove seeds and ribs if you prefer less heat)
- 3 medium cloves garlic, minced (about 1 tablespoon; 12g)
minced (about 1 tablespoon; 12g)
- 2 (14-ounce; 400g) cans diced fire-roasted tomatoes (see note)
- Large handful chopped fresh cilantro leaves and fine stems