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<\/p>\n<\/p>\n
1 pound (450g) dried pinto beans<\/p>\n
Kosher salt<\/p>\n
6 cups (1.4L) homemade or store-bought low-sodium chicken stock<\/p>\n
2 bay leaves<\/p>\n
2 sprigs epazote (optional; see notes)<\/p>\n
12 ounces (340g) diced bacon (see notes)<\/p>\n
1 medium white or yellow onion, diced (about 8 ounces; 225g)<\/p>\n
2 serrano chiles or 1 jalape\u00f1o, minced (remove seeds and ribs if you prefer less heat)<\/p>\n
3 medium cloves garlic, minced (about 1 tablespoon; 12g)<\/p>\n
2 (14-ounce; 400g) cans diced fire-roasted tomatoes (see notes)<\/p>\n
Large handful chopped fresh cilantro leaves and fine stems<\/p>\n
Place beans in a large bowl and fill with enough cold water to cover by at least four inches. Add 2 tablespoons (18g) kosher salt and stir to dissolve.<\/p>\n
Let soak 8 to 12 hours. Drain and rinse.<\/p>\n
Pinto beans soaking in water in a white bowl.<\/p>\n
In a large Dutch oven, add beans, stock, bay leaves, 2 teaspoons (6g) kosher salt, and epazote (if using). Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until beans are just tender, about 45 minutes.<\/p>\n
A two-image collage. The left image shows the beans in a dutch oven along with bay leaves and other ingredients, while the right image shows the pot now at a simmer.<\/p>\n
Meanwhile, heat bacon in a 12-inch stainless steel or cast iron skillet over medium-high heat. Cook, stirring constantly, until fat is rendered and bacon is just starting to brown around the edges, about 5 minutes.<\/p>\n
Add onion and chiles and cook, stirring, until softened and just starting to brown, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.<\/p>\n
Add tomatoes (see note) and cook, stirring and scraping up browned bits from the bottom of the pan, until the liquid is thick and the mixture begins to sizzle, about 3 minutes.<\/p>\n
A collage showing the bacon, onions, garlic, and tomatoes being cooked down into a thick paste.<\/p>\n
Remove lid from Dutch oven, add bacon-tomato mixture, and continue cooking, stirring occasionally, until beans are completely creamy and liquid has thickened into a rich, creamy broth, about 20 minutes.<\/p>\n
Season to taste with salt. Discard bay leaves, stir in cilantro, and serve. Beans can be stored in the refrigerator for up to 1 week.<\/p>\n
A collage showing the final cooking stages, in which the beans are added and the broth is reduced to being thick and creamy.<\/p>\n
In place of the canned fire-roasted tomatoes, you can use 1 1\/2 pounds fresh Roma tomatoes. Char the tomatoes directly over a gas flame, on a grill, or with a torch to remove the skins. Split into quarters and cut out and discard the cores. Dice and use as directed in the recipe.<\/p>\n
Epazote is a Mexican herb that can be found in Mexican specialty shops. If fresh epazote is unavailable, use a large pinch of dried in its place, or omit.<\/p>\n
This recipe is great over a campfire. If cooking over a live fire, you can use salt pork in place of the bacon for a more naturally smoky flavor.<\/p>\n
294 CALORIES
\n11g FAT
\n29g CARBS
\n20g PROTEIN<\/p>\n","protected":false},"excerpt":{"rendered":"
How to make Frijoles Charros (Mexican Charro Beans) Ingredients 1 pound (450g) dried pinto beans Kosher salt 6 cups (1.4L) homemade or store-bought low-sodium chicken stock 2 bay leaves 2 sprigs epazote (optional; see notes) 12 ounces (340g) diced bacon (see notes) 1 medium white or yellow onion, diced (about 8 ounces; 225g) 2 serrano […]<\/p>\n","protected":false},"author":1,"featured_media":4190,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[62],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4189"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=4189"}],"version-history":[{"count":1,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4189\/revisions"}],"predecessor-version":[{"id":4191,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4189\/revisions\/4191"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/4190"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=4189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=4189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=4189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}