Ingredients
For eight side servings
- 6 cups cooked pinto beans
- 3 cups pinto bean cooking broth
- 4 oz thick-cut bacon, diced into 1/2-inch pieces
- 4 oz fresh Mexican chorizo, casing removed
- 1/2 medium white onion, finely chopped
- 2 cloves garlic, minced
- 2 medium Roma tomatoes, diced
- 1 jalapeño, finely chopped
- 1/2 cup chopped fresh cilantro
- 1/4 tsp kosher salt, plus more to taste
Equipment
- sharp knife
- Cutting board
- large heavy Dutch oven or soup pot
- Wooden spoon
- Measuring cups and spoons
- Ladle
- eight small serving bowls
Instructions
Brown, simmer, and serve
- Chop the thick-cut bacon into 1/2-inch pieces.
- Set a large Dutch oven over medium heat. Add the bacon and cook, stirring, until browned and some fat has rendered, about 6 to 8 minutes. Add the fresh Mexican chorizo and cook, breaking it apart, until no raw pink remains, about 5 minutes.
- Stir in the white onion and jalapeño. Cook for 3 minutes until softened, then add the garlic and stir for 30 seconds. Add the diced Roma tomatoes and cook for 5 minutes, until they begin to break down.
- Pour in the cooked pinto beans and their cooking broth. Bring to a gentle simmer, then cook uncovered for 15 to 20 minutes so the broth picks up the bacon, chorizo, and tomato flavors. Add a splash of water only if the beans become thicker than you like.
- Stir in the chopped cilantro and 1/4 teaspoon kosher salt. Taste before adding more salt because the bacon and chorizo are already seasoned. Ladle into eight small bowls and serve warm.
Video
Notes
Timing: The 50-minute timing starts with six cups of already cooked pinto beans and three cups of their cooking broth. Cooking dried beans beforehand takes additional time.
Video companion: Jauja Cocina Mexicana demonstrates northern Mexican frijoles charros with pinto beans, bacon, chorizo, tomatoes, chile, and cilantro. Their larger pot also uses hot dogs, ham, and pork rinds; follow this card for the measured eight-serving version. This instructional video is in Spanish.
Cost: About US$6 for eight side servings (about US$0.75 each), estimated from prorated sample U.S. grocery prices: approximately one pound dry pintos cooked ahead, 4 oz bacon, 4 oz chorizo, half an onion, garlic, two tomatoes, one jalapeño, cilantro, and salt. Tax, delivery, fuel, and unused package contents are excluded; prices vary.
Storage: Refrigerate leftovers promptly in shallow covered containers and reheat until steaming.
