Frijoles Charros (Charro Beans) Recipe

Ingredients

• 1 pound dried pinto beans. See Note #1
• 8 cups water
• 1 Tablespoon Kosher salt (divided 1/2 + 1/2)
• 3 Tablespoon vegetable shortening
• ½ medium onion (sliced thinly)
• 1 ea jalapeño and yellow chile (aka Güero Chiles) See Note #2
• ½ anaheim pepper (sliced thinly)
• 1 large tomato (cut in half then sliced thinly )
• 2 bay leaves
• 1 Tablespoon kosher salt (divided ½ and ½)
• 1 teaspoon black pepper (preferably freshly grinded )
• 1 teaspoon dried oregano
• ¼ cup chopped cilantro

Steps

1. 1

   In a large bowl, add the pinto beans and top with water, ensuring that the beans are covered completely. Soak the beans overnight or at least for 5 hours. Drain out any excess water and rinse the beans off. See Note #3

2. 2

   In a large medium pot, add the beans and water. Cover pot with a lid and bring to a boil then lower heat to medium or medium low (to cook on soft boil).

3. 3

   Cook for 2.5 hours or until beans are soft and break easily with a spoon.

4. 4

   Add ½ tablespoon of kosher salt and turn heat to low while you saute the vegetables.

5. 5

   In a medium skillet, add the vegetable shortening and heat until very hot.

6. 6

   Add the onions, peppers and garlic. Saute for 2 minutes until vegetables start to get soft.

7. 7

   Add the tomato, the other ½ tablespoon of kosher salt, pepper and oregano and mix to integrate. Saute for another minute or so.

8. 8

   Add the vegetable mixture to beans plus the bay leaves and cilantro. Mix and cover the pot. Cook for 15 more minutes on medium-low to integrate all of the flavors into the beans.

9. 9

   Serve hot.