Charro Beans

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Clean and sort 2 lbs of dried pinto beans. You want to make sure there are no sticks or rocks. I also try to remove any broken or bad looking beans. 

Put the beans in a large bowl to soak overnight. Cover with several inches of water. I add about a tablespoon of salt and a splash of white vinegar at this point. (To cut down on gas from the beans.)

The next day, drain and rinse the beans. 

Using a heavy pan, Cook a few (4-5) slices of bacon, sliced pork salt, or ham. Not trying to fry it crispy, just browning it. Add 1/2 lb of chorizo. Cook through on medium heat. 

Dice one large white onion and a pepper of your choice. I used a bell pepper, but could also be a jalepeno or two, Serrano, or chipotle pepper (depending on how spicy you want them). 

Add the diced veggies to the pot and cook for about three minutes. Add a can of diced tomato’s (like rotel) and about a tablespoon of minced garlic. Cook another 3 minutes. 

Add the rehydrated beans and cover with water or chicken broth. Add two dried bay leaves and cook on low for 8 hours. 

About 6 hours in, add a tablespoonful of Mexican oregano and a tablespoon of cumin. Salt and pepper to taste. 

Serve with chopped cilantro, diced raw white onions and lime.