Frijoles Charros

Frijoles Charros — cowboy beans — is a one-pot staple of northern Mexico, born on cattle ranches where dried pinto beans were simmered over open fires with whatever meats and chiles the vaqueros had on hand. Today it is considered the soul of Jalisco and Nuevo León cooking.

Serves: 6

Ingredients

• 500g (1 lb) dried pinto beans, soaked overnight
• 200g (7 oz) bacon, roughly chopped
• 150g (5 oz) Mexican chorizo, crumbled
• 1 white onion, diced
• 4 garlic cloves, minced
• 2 jalapeños, sliced
• 3 roma tomatoes, diced
• 1 tsp (5g) ground cumin
• 1 tsp (5g) dried oregano
• 1.5 litres (6 cups) chicken broth
• Small bunch fresh cilantro, chopped
• Salt and black pepper to taste

Instructions

1. Drain the soaked beans and set aside.
2. In a large heavy pot over medium heat, cook the bacon until the fat renders, about 5 minutes. Add the chorizo and cook until browned, 4-5 minutes.
3. Add the onion and jalapeños; cook until soft, about 5 minutes. Stir in the garlic, cumin, and oregano, cooking 1 minute more.
4. Add the tomatoes, stir well, and cook until they break down, 3-4 minutes.
5. Add the drained beans and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 1.5–2 hours, until beans are very tender and the broth is rich.
6. Season generously with salt and black pepper. Stir in the fresh cilantro just before serving.
7. Serve in deep bowls with warm flour tortillas, pickled jalapeños, and crumbled queso fresco.

Cook's Notes: The beans should have enough broth to be soupy — this is not a dry dish. For extra smokiness, add a chipotle chile in adobo with the tomatoes. Leftovers thicken overnight; add water or broth when reheating.