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!