Charro Beans (79 of 150)

Photo from Lemon 
Tree Dwelling

Tonight was Sunday Dinner. The theme was Burrito Bowls. Everyone brought something to add to the bowls. I made the Carne Asada from this taco recipe. And the chicken from this recipe.  On top of that I did these Charro Beans.

The flavor combination of these beans is amazing. They are so delicious and so much better than refried beans. They were a nice addition to the burrito bowls. 

Charro beans should not be confused with Borracho Beans. That said the only real difference is Borracho beans have beer in them. And are also delicious. 

I'm not sure why, but I didn't include the ham and bacon in my recipe. I had two types of chorizo I used and thought that would be enough pork. I think it turned out good. I'd make these again in a heart beat. 

Charro Beans

Recipe from Lemon Tree Dwelling

Serves 12

• 4 (15 ounce) cans pinto beans, undrained
• 6 slices bacon
• 7 ounces chorizo sausage
• 1 c diced ham steak
• 2 roma tomatoes, diced
• 1 small yellow onion, diced
• 1/2 c cilantro, chopped
• 1 jalapeño, minced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp dried oregano

Prepare the vegetables by dicing the onions, tomatoes, and cilantro and mincing the jalapeño and garlic. Prepare the meats by dicing the ham and bacon.

Add the diced bacon, along with the chorizo, to a large skillet. Cook over medium-high heat, crumbling the chorizo as you go, until the bacon is crispy.

Add in the prepared onions, garlic, and ham. Cook, stirring regularly, until the onions are translucent.

Add in the remaining ingredients, including the liquid from the beans, and simmer uncovered 15-20 minutes. Garnish with additional fresh cilantro as desired.