We’ve had our share of charro beans over the years….this is the best so far and DGF Jalapeno Relish gives it the best sweet heat finish!
The Best Darn Charro Beans!
We’ve eaten our share of charro beans over the years…we think this recipe is the best so far!
Ingredients
- 2 Lbs pinto beans
- 1/3 Cup Dad’s Gourmet Foods Candied Jalapeno Relish (you can also experiment with our Gourmet Relish)
- 2-3 Tbsp Saltgrass Seven -7- Steak Spice (or your fav seasoning will do)
- 1/2 Tsp salt
- 1 Tbsp dried cilantro
- 8-10 Slices bacon, cut into 1 inch squares, or thereabouts (we prefer thick cut, but use what you prefer)
- 12-16 Ounces ham steak, chopped
- 6-8 hot dogs chopped
- 9-10 Ounces pork chorizo
- 2 Tbsp butter
- 1 Large white onion
- 5 Roma tomatoes, diced (or your favorite)
- 3 garlic cloves, minced
- 1 dried ancho chili pepper (I use the Fiesta brand)
- 1 dried cascabel chili pepper (I used the Fiesta brand)
- 1 Package pork rinds (optional) used when serving; adds good crunch
- 1 Cup Queso fresco
Instructions
- With this recipe you don’t pre-soak the beans. Start with a large pot, add beans and cover with approximately 2 cups of water and bring to a boil over medium high heat. Add the cilantro and steak seasoning and give it a quick stir. You’ll want to cook the beans for about 2 hours, or until the beans are tender. Give the beans a stir each time you check on them. You may also have to add a bit more hot water curing the cook if the beans soak up more than expected.
- As the beans get close to ready, take a large skillet, add the bacon and cook halfway, then stir in the ham and hot dogs and cook for 3-4 minutes until brown, stirring as needed for even browning.
- Next, add the chorizo, breaking it up as you drop into skillet and cook until done, again, stirring as needed.
- At this point, empty the meat from the skillet into the pot of beans. Turn the heat down to medium low.
- Take the skillet you cooked the meat in and melt the butter over a medium heat. Add the onions and cook for about 3-4 minutes until onions are soft. Add the garlic and cook for a couple more minutes. Add the onion/garlic to the pot of beans and stir in well.
- Continue cooking the pot of bean for about 30 more minutes, stirring every 10 minutes or so.
- Add the DGF Candied Jalapeno Relish into the pot of beans and stir to mix.
- Add crumbled pork rinds and cheese, then cook another 10 minutes.
- Turn off heat and allow to cool slightly before serving topped with Queso Fresco cheese. Enjoy!
