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Charro Beans
Prep 30min
Total60min
Ingredients19
Servings8
Beans are one of the staple foods in many Hispanic pantries. My Mom would prepare a large pot of beans on Sunday and from that one pot she would make a variety of dishes. On special days when we would grill, frijoles charros were always on the menu. And there is no way you could have carne asada without a hot bowl of frijoles charros. They are the perfect pair. To this day, I still prepare frijoles charros every single time I prepare carne asada. A true Mexican tradition in my familia!
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Ingredients
1/2pound bacon, sliced
1/2cup Mexican chorizo, uncooked
3/4cup white onion, diced
2serrano peppers, sliced thin
2cloves garlic, minced
2Roma tomatoes, diced
1/2cup cilantro, chopped, divided into two 1/4 cups, reserve 1/4 cup for garnish
2cups pinto beans, drained and rinsed
2cups black beans, drained and rinsed
2 1/2cups low sodium chicken broth
2limes, juice 1 lime and slice the other lime into 8 wedges, reserve for garnish
1tablespoon hickory flavored liquid smoke
1/2teaspoon smoked paprika
1/2teaspoon cumin
1/2teaspoon oregano
1/4teaspoon pepper
Pinch of salt
1large avocado, sliced into 8 wedges
16corn tortillas, warmed
Directions
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1
Preheat a large skillet to medium heat for 3 minutes. Add the bacon and cook until crispy.
2
Move bacon to outer edges of the skillet and add the Mexican chorizo to center of pan. Cook for 5 to 6 minutes.
3
Add the onions and serrano peppers, continue cooking for 3 minutes. Add the garlic and cook for another minute.
4
Add the tomatoes, 1/4 cup of cilantro and cook for 5 minutes.
5
Add the beans, chicken broth, juice of 1 lime, 1 tablespoon liquid smoke, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon oregano and 1/4 teaspoon of pepper.
6
Bring to a boil, reduce the heat and continue cooking for 20 minutes. Taste for salt halfway through the cooking time. Let the beans stand for 10 minutes before serving.
7
Serve with warm corn tortillas. Garnish with avocado, cilantro and lime wedges.
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If you are cooking beans from scratch, I wouldn’t season with salt until the beans are soft. Adding the salt too soon may cause your beans to harden and they will not cook fully.
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No nutrition information available for this recipe
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Beans are one of the staple foods in many Hispanic pantries. My Mom would prepare a large pot of beans on Sunday and from that one pot she would make a variety of dishes. On special days when we would grill, frijoles charros were always on the menu. And there is no way you could have carne asada without a hot bowl of frijoles charros. They are the perfect pair. To this day, I still prepare frijoles charros every single time I prepare carne asada. A true Mexican tradition in my familia!
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