Eosinophilic Esophagitis Friendly Classic Charro Beans
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Learn more →Ingredients
6 servings
For the beans
- 1 lb dried pinto beans
- 10 cups water, plus more for soaking
For the broth
- 6 oz bacon, cut into ½-inch pieces
- 6 oz fresh mexican chorizo, casings removed
- 1 medium white onion, finely diced
- 4 cloves garlic, minced
- 2 jalapeños, seeded and finely diced
- 2 medium roma tomatoes, diced
- 1 tsp ground cumin
- 1 tsp dried oregano (preferably mexican oregano)
- ½ tsp smoked paprika
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Place the dried pinto beans in a large pot and cover with cold water by at least 3 inches. Soak at room temperature for 8 hours or overnight, then drain and rinse through a colander.
- 2
Return the drained beans to the large pot and add 10 cups of fresh water. Bring to a boil over high heat, then reduce the heat to medium-low, cover partially, and simmer for 1 hour to 1 hour 15 minutes, until the beans are just tender but still hold their shape. Do not add salt yet — season after the beans are tender.
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