Frijoles Charros (Mexican Cowboy Beans)

I’ve been on a Mexican food kick lately. Whenever I eat something at any restaurant, I always think to myself, “I wonder what they used to make this?” I’ve had these beans numerous times at my favorite Mexican restaurant. And I finally decided to try to recreate their recipe, but of course make it as easy and simple as possible. They turned out delicious! I hope you enjoy these as much as I did. For my vegetarian friends, substitute with seitan bacon or use a few drops of liquid smoke and use vegetable broth instead of beef broth.

INGREDIENTS: 

• 4-5 slices of bacon, chopped into small strips
• 1 medium red onion, diced
• 1 jalapeno, seeded and finely diced
• 2 cloves garlic, minced
• 1/2 cup cilantro, diced
• 2 tomatoes, diced
• 2 (15 ounce) cans pinto beans, undrained
• 1 1/2 cups beef broth

DIRECTIONS:

1. Over medium high heat, add bacon pieces to large saucepan. Stir bacon pieces 2-3 minutes until mostly cooked. Drain excess fat from pan.
2. Add diced onion, jalapeno, garlic, cilantro and tomatoes to bacon in pan. Stir until combined.
3. Next add pinto beans and beef broth. Stir well and bring liquid to a boil.
4. Reduce heat to low and simmer for 1 hour.
5. Garnish with additional cilantro and serve as either the main course or a side dish.

 

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