Rye Free Classic Charro Beans

Total time10 hr 30 min

Prep time20 min

Cook time2 hr 10 min

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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
Oscar Mayer Naturally Hardwood Smoked Bacon Oscar Mayer Fully Cooked Original Bacon Oscar Mayer Original Center Cut Bacon for a Low Carb Lifestyle Pack - 12 Oz Oscar Mayer Naturally Hardwood Smoked Thick Cut Bacon Hormel Black Label Original Bacon 16 oz
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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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