Charro Beans

Mexican-style charro beans simmered with bacon, ham, jalapeños, and warm spices—a smoky, savory side made for tacos and grilled meats.

Ingredients

• 8 slices thick-cut bacon, diced
• 1 yellow onion, minced
• 2 jalapeños, seeded and diced
• 3 cloves garlic, minced
• 1 cup cubed ham
• 2 cans (15 ounces each) pinto beans, drained but not rinsed
• 1 can (15 ounces) Mexican-style diced tomatoes
• 1 cup chicken broth
• 2 teaspoons ground cumin
• 2 tablespoons brown sugar
• 1 teaspoon oregano
• 2 teaspoons paprika
• 1 teaspoon salt
• ½ teaspoon pepper
• Cilantro and limes, for garnish

Steps

1. Fry the diced bacon in a medium pot until crisp. Drain on paper towels and leave 3 tablespoons of bacon fat in the pot.
2. Cook the onion and jalapeños in the bacon fat until translucent. Add garlic and ham and cook briefly.
3. Return the bacon to the pot with the beans, tomatoes, and chicken broth.
4. Season with cumin, brown sugar, oregano, paprika, salt, and pepper. Bring to a boil, then lower the heat and simmer 10 minutes, stirring now and then.
5. Finish with fresh cilantro and lime wedges before serving.

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