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Charro Beans

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by: Sonia Mendez Garcia
Updated Jul 17, 2017
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More About This Recipe

  • 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!

Charro Beans

  • Prep Time 30 min
  • Total 60 min
  • Servings 8
  • Ingredients 19
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Ingredients

  • 1/2 pound bacon, sliced
  • 1/2 cup Mexican chorizo, uncooked
  • 3/4 cup white onion, diced
  • 2 serrano peppers, sliced thin
  • 2 cloves garlic, minced
  • 2 Roma tomatoes, diced
  • 1/2 cup cilantro, chopped, divided into two 1/4 cups, reserve 1/4 cup for garnish
  • 2 cups pinto beans, drained and rinsed
  • 2 cups black beans, drained and rinsed
  • 2 1/2 cups low sodium chicken broth
  • 2 limes, juice 1 lime and slice the other lime into 8 wedges, reserve for garnish
  • 1 tablespoon hickory flavored liquid smoke
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon pepper
  • Pinch of salt
  • 1 large avocado, sliced into 8 wedges
  • 16 corn tortillas, warmed

Instructions

  • Step 
    1
    Preheat a large skillet to medium heat for 3 minutes. Add the bacon and cook until crispy.
  • Step 
    2
    Move bacon to outer edges of the skillet and add the Mexican chorizo to center of pan. Cook for 5 to 6 minutes.
  • Step 
    3
    Add the onions and serrano peppers, continue cooking for 3 minutes. Add the garlic and cook for another minute.
  • Step 
    4
    Add the tomatoes, 1/4 cup of cilantro and cook for 5 minutes.
  • Step 
    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.
  • Step 
    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.
  • Step 
    7
    Serve with warm corn tortillas. Garnish with avocado, cilantro and lime wedges.

Nutrition

No nutrition information available for this recipe

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