Charro Beans (Frijoles Charros)
Description
Cooked with ham hocks, bacon, chorizo, and veggies, these Mexican charro beans make a hearty side or main dish.
Ingredients
•
4 smoked ham hocks
•
1 white onion
•
6 slices thick-cut bacon, cut into chunks
•
1/2 pound fresh chorizo sausage
•
2 tomatoes, chopped
•
2 jalapeno peppers, sliced
•
5 (15 ounce) cans pinto beans, undrained
•
4 cups water as needed
•
2 cloves garlic, chopped
•
3 tablespoons chopped fresh cilantro
•
1 teaspoon chicken bouillon granules
•
1 pinch salt to taste
Directions
1
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.
2
Chop 1/2 of the white onion, and leave other 1/2 whole; set aside.
3
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.
4
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.
5
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.
6
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.
7
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.