Charro Beans
Hearty Mexican charro beans simmered with bacon, ham, jalapeños, and warm spices. A smoky, savory side that pairs perfectly with 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
- Cook diced bacon in a medium pot until crisp. Remove to paper towels and reserve 3 tablespoons of bacon fat in the pot.
- Sauté onion and jalapeños in the bacon fat until translucent. Add garlic and ham and cook briefly.
- Return bacon to the pot along with beans, tomatoes, and chicken broth.
- Season with cumin, brown sugar, oregano, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
- Garnish with fresh cilantro and lime wedges before serving.