Charro Beans (Mexican Cowboy Beans)

Instructions:

1. Drain the soaked beans and place them in a large pot with water or chicken broth. Bring to a boil, then reduce heat and simmer.
2. In a separate skillet, cook the bacon until crispy. Add sausage or chorizo and cook until browned.
3. Stir in the onion, garlic, and jalapeño. Cook until softened and fragrant.
4. Add tomatoes, cumin, chili powder, salt, and black pepper. Simmer for 5 minutes to develop flavor.
5. Transfer the bacon and sausage mixture to the pot of beans. Add ham hock or pork if using.
6. Simmer uncovered for 45–60 minutes, stirring occasionally, until beans are tender and the broth is rich and flavorful.
7. Taste and adjust seasoning. Stir in cilantro just before serving.

Variations

• Add diced green chiles for a New Mexico-style twist.
• Use beer in place of part of the broth for deeper flavor.
• Add chopped smoked ham or leftover brisket for extra heartiness.
• Make it spicier with serrano peppers or extra chili powder.

Tips

• Always salt beans after they begin to soften to avoid tough skins.
• Keep the beans slightly soupy—charro beans should never be dry.
• If the broth reduces too much, add a splash of hot water or broth.
• Serve with warm tortillas, rice, or alongside grilled meats for a complete meal.