Charro Beans With Hickory Smoked Bacon
Carne Diem Culinary
These Northern Mexican Ch arro Beans are the perfect side to your Mexican or Tex-Mex inspired meal. Hickory smoked bacon rounds out these frijoles charros perfectly. Slightly smoky and packed with flavor, they are sure to become a family favorite.
Prep Time 5 minutes mins
Cook Time 2 hours hrs
Soaking Beans 12 hours hrs
Total Time 14 hours hrs 5 minutes mins
Course Side Dish
Cuisine Latino, Mexican
Servings 6 as a side
Calories 288 kcal
1 Pound Pinto Beans rinsed and soaked overnight 3 Roma Tomatoes ½ Bunch Cilantro ½ Pound Cubed Thick Cut Hickory Smoked Bacon or Pork Belly 1 Jalapeno diced ½ Onion diced 2 Garlic Cloves minced 4 Cups Chicken Broth ½ teaspoon Paprika 1 teaspoon Mexican Oregano 1 teaspoon Cumin 1 teaspoon Each Salt and Black Pepper ½ teaspoon Chipotle Powder 2 Cups Water
In a small skillet, fry the bacon cubes until cooked but not crispy, then remove from the pan and place in a bowl.
Fry the onions and peppers in the bacon grease until soft.
Add the garlic and cook for about 1 minute.
Stir in the spices and cook for about 1 minute.
Add in the tomatoes, chicken broth, water, and beans and bring to a boil.
Reduce heat to a simmer and add back the cubed bacon. Simmer for 1-2 hours, covered.
Calories: 288 kcal Carbohydrates: 24 g Protein: 13 g Fat: 16 g Saturated Fat: 5 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 7 g Trans Fat: 1 g Cholesterol: 25 mg Sodium: 1222 mg Potassium: 644 mg Fiber: 8 g Sugar: 2 g Vitamin A: 408 IU Vitamin C: 20 mg Calcium: 65 mg Iron: 3 mg
Keyword Bacon, Beans, Burgers' Smokehouse, Charro, Cilantro, Frijoles, Hickory Smoked, Pinto