Charro Beans
Recipe from Food & Wine

"Most people prefer margaritas either frozen or on the rocks. In Texas, it's the same with refried beans versus charro," says Tim Love. Refried beans are made with mashed pintos; for charro -- a Tex-Mex take on pork and beans -- the beans are served whole in a spicy broth.


Charro Beans
Cedric Angeles

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Servings: 10
Prep Time: 3 hrs 40 mins
Total Time: 4 hrs
Related Categories: Beans and Legumes, Garlic, Mexican Bean Dishes, Mexican Cuisine, Vegetables
 
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Ingredients
  • 1 1/2  pounds
    dried pinto beans, picked over and rinsed
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  • 1  quart
    low-sodium chicken broth
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  • 3/4  pound
    thickly sliced bacon, sliced crosswise 1/4 inch thick
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  • 16 
    garlic cloves, peeled
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  • 3 
    large jalapenos, halved, stemmed, and seeded
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  • 1  tablespoon
    dried thyme
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  • 1  tablespoon
    dried oregano
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  • 2 
    large bay leaves
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  •  
    Kosher salt and coarsely ground black pepper
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Directions
1.
In a large pot, cover the beans with water and bring to a boil. Remove from the heat, cover and let the beans soak for 1 hour.
2.
Drain and rinse the beans and return them to the pot. Add the broth, bacon, garlic, jalapenos, thyme, oregano, bay leaves, and 2 quarts of water and bring to a boil. Simmer over moderately low heat until the beans are very tender, 2 hours and 30 minutes. Discard the jalapenos and bay leaves. Pick out and mash the garlic cloves, then stir them back into the beans. Season the beans with salt and pepper and serve.

MAKE AHEAD
The charro beans can be refrigerated for up to 2 days.
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