Alfredo Garcia

Frijoles Charros (Cowboy Beans)🇲🇽

Soak pinto beans in water for 2-4 hours or up to overnight.

Drain beans, add back to pot with onion, garlic, chopped pork belly skins & water to cover them fully.

Bring to a boil, then reduce heat to medium, after 1 hour, skim the top of any impurities. Cook for 2-3 hours or until beans are easily smashable. Once tender, season with salt, IF you season before, the beans will be too tough.

Freeze half of these beans in containers for later uses. Begin preparing the frijoles charros. 

In a large pot, cook bacon until crispy, then remove from pot, save the bacon fat. Cook chorizo for 5-8 minutes.

Add in the onion, jalapeños, then tomatoes & garlic powder. Cook for 5-7 minutes.

Add in half the pinto beans & cueritos then add the bacon back in with 2-4 cups water and bring to a boil.

Stir in the cilantro, chicharrones & you’re ready to serve.

Option to top with more chicharrones, cilantro, onion, lime juice, cheese, bacon & enjoy!