Ingredients:

  • 150 g / 5 oz Thick-Cut Smoked Bacon (diced)
  • 120 g / 4 oz Mexican Chorizo Sausage (casings removed, crumbled)
  • 1 Tbsp Lard or Vegetable Oil (if needed)
  • 1 Large Yellow Onion (finely diced)
  • 1-2 Fresh Jalapeño Peppers (minced)
  • 4 Cloves Garlic (minced)
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Mexican Oregano
  • 1/4 tsp Smoked Paprika (optional)
  • 2 cans (425 g each) Pinto Beans (rinsed and drained) OR 3 cups pre-cooked Pinto Beans
  • 1 can (400 g) Diced Fire-Roasted Tomatoes (undrained)
  • 4 cups Chicken Stock (low sodium) or Water
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 cup Fresh Cilantro (roughly chopped)
  • 2 Tbsp Fresh Lime Juice
  • 1/4 cup Coarsely chopped ham or smoked sausage (optional)

Instructions:

  1. Render the Bacon: Place the diced bacon in the Dutch oven over medium heat. Cook until crispy, stirring occasionally. Remove the crispy bacon bits with a slotted spoon and reserve them for garnish. Leave the rendered fat in the pot.
  2. Cook the Chorizo: Add the crumbled chorizo to the pot and cook until browned and fully rendered, about 5–7 minutes. Drain off all but 2 tablespoons (30 ml) of fat.
  3. Sauté the Aromatics: Add the diced onion and jalapeño to the pot. Sauté gently in the pork fat until the onions are soft and translucent, about 6–8 minutes.
  4. Bloom the Spices: Add the minced garlic, cumin, oregano, and smoked paprika. Stir constantly for 60 seconds until fragrant.
  5. Deglaze and Add Tomatoes: Pour in the fire-roasted tomatoes (with juices). Stir, scraping up any browned bits (the fond) from the bottom of the pot. Cook until the tomato liquid reduces slightly, about 3 minutes.
  6. Introduce Liquid and Beans: Add the rinsed pinto beans, chicken stock, salt, and pepper. If using the optional chopped ham/sausage, add it now.
  7. Simmer: Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover partially and simmer for 30–40 minutes until the liquid reduces, thickening into a rich sauce, and the beans are creamy.
  8. Check and Adjust: Taste the Charro Beans. Adjust salt, pepper, or heat (add a pinch of cayenne if desired).
  9. Finish with Acid and Herb: Turn off the heat. Stir in the fresh cilantro and lime juice.
  10. Serve: Ladle into bowls. Garnish heavily with the reserved crispy bacon bits.