Charro Beans (Frijoles Charros)

5.0 – 1 reviews •

This recipe was developed by my British friend and myself as a result of a meal she had enjoyed in an Italian restaurant. So simple and tasty!

Ingredients

Place ham hocks into a large pot and cover with water; bring to a boil. Boil until meat pulls back on bone, about 2 hours. Remove meat from bones, cut into bite-sized chunks. Reserve the bones but discard any fat.
Chop 1/2 of the white onion, and leave other 1/2 whole; set aside.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, and chop when cool enough to handle. Pour bacon grease into a small bowl.
Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Place chorizo into a bowl with chopped bacon, tomatoes, chopped onion, and jalapenos.
Place ham chunks and bones into a large pot, pour pinto beans over top. Add water to cover and bring to a boil over medium or medium-high heat.
Meanwhile, heat bacon grease in a large skillet over medium heat. Add chorizo and vegetable mixture and saute until vegetables are soft, 5 to 7 minutes.
When beans boil, add the remaining onion half and garlic. Let boil for 3 to 4 minutes; add sauteed vegetables and meat. Return to a boil; add cilantro and chicken bouillon. Continue to boil for 15 to 20 minutes. Remove bones, season with salt, and serve.
You can use any long, hot chile peppers you like. You can substitute any pork meat for ham hocks.

Angela Russell

This was sooooo good!!! Will be making this again!!