Charro Beans

Instructions

1. Drain and rinse the soaked pinto beans. Place them in a large pot with 6 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the beans are tender. Check occasionally and add more water if needed to keep the beans submerged.
2. While the beans are cooking, heat a large skillet over medium heat. Add the chopped bacon and cook until crisp. This will take about 8-10 minutes. Use a slotted spoon to remove the bacon from the skillet and set aside on a plate lined with paper towels to drain.
3. In the same skillet with the bacon fat, add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the chopped tomatoes, diced jalapeños, and minced garlic. Cook for another 5 minutes, stirring occasionally until the vegetables are soft.
4. Stir in the ground cumin, chili powder, salt, and black pepper into the vegetable mixture, cooking for another minute to release the spices’ aromas.
5. Once the beans are tender, pour the vegetable and spice mixture into the pot with the beans. Add the cooked bacon back into the pot. Stir everything together and let it simmer uncovered for another 30 minutes to meld the flavors. Taste and add more salt or spices if needed.
6. Before serving, stir in the chopped cilantro. Serve the charro beans hot, with lime wedges on the side for a fresh, tangy flavor addition. Enjoy as a side dish or even as a main course with some crusty bread or warmed tortillas.