Author Pam - For the Love of Cooking / Original by Isabel Eats
Equipment
Large Dutch oven
Ingredients
Charro Beans:
½lbdried pinto beans
4slicesof bacon, diced
½yellow onion, diced
1jalapeno pepper, minced
2largecloves of garlic, minced
½tspdried oregano
½tspdried cumin
1(14 oz)can of whole tomatoes, diced**You can also use a can of diced tomatoes
1chipotle pepper in adobo sauce, diced
3cupsof chicken broth
1bay leaf
Sea salt and freshly cracked pepper, to taste
For Serving:
Onion & cilantro relish
Shredded Oaxaca cheese
Jalapeno slices
Lime wedges
Instructions
Place the dried beans in a large bowl and fill with water so the beans are completely submerged, cover with a lid and let them soak overnight. Drain and rinse.
Heat a large Dutch oven over medium heat and add sliced bacon and cook, stirring occasionally, until fat is rendered and the bacon is starting to get crisp on the edges.
Add the onions and jalapenos and cook, stirring often, until the onions become soft and translucent, about 3 minutes. Add the garlic, oregano, and cumin and cook, stirring constantly, for 1 minute.
Add the tomatoes and chipotle pepper; cook for 3-5 minutes, stirring occasionally, until the mixture begins to thicken and bubble.
Add soaked pinto beans, chicken broth, bay leaves, and some sea salt and freshly cracked pepper, to taste. Turn the heat to high, stir to combine, and bring to a boil. Reduce the heat to simmer, cover and cook until the beans are barely tender, about 45 minutes.
Uncover the Dutch oven, turn the heat up to medium-high and continue to cook for 45-60 minutes, stirring occasionally, until the beans are tender and fully cooked and the liquid has reduced and thickened.
Taste and season with sea salt and black pepper, if needed. Serve with onion & cilantro relish, shredded cheese, and jalapeno slices. Enjoy.