Grandma’s Frijoles Charro Recipe

Grandma’s Frijoles Charro Recipe

Ingredients

For Cooking the Beans:

1 pound dried Anasazi beans, rinsed and sorted

1/2 yellow or white onion, for flavoring the beans as they cook

3 garlic cloves, smashed, for savory depth

2 bay leaves, for gentle aromatic flavor

1 1/2 teaspoons kosher salt, or adjust to taste

1/2 teaspoon dried Mexican oregano, for authentic earthy flavor

6 cups water, plus more as needed to keep the beans covered

For the Charro Beans:

8 ounces bacon, chopped, for smoky richness

1 cup cooked ham, cut into small cubes

4 ounces chorizo, for bold spiced flavor

1/2 yellow or white onion, diced

1 pound Hatch green chiles, chopped, for smoky chile flavor

2 jalapeños, minced, for fresh heat

2 garlic cloves, minced, for extra savory aroma

1 teaspoon beef Better Than Bouillon, for deeper meaty flavor

3 Roma tomatoes, diced, for freshness and acidity

1 chipotle pepper in adobo sauce, minced, for smoky heat

1/2 teaspoon smoked paprika, for warm smoky color and flavor

3/4 teaspoon ground cumin, for earthy depth

Kosher salt, to taste

For Serving:

Chopped cilantro, served on the side for a fresh optional garnish.

Instructions

Rinse the dried Anasazi beans well under cool running water to remove any dirt or debris, then drain them.

Place the beans in a large pot or Dutch oven.

Add the half onion, smashed garlic cloves, bay leaves, kosher salt, Mexican oregano, and enough water to cover everything by a few inches.

Bring the pot to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the pot, and let the beans simmer for 1 1/2 to 2 hours, or until they are soft and tender.

Check the beans after about 1 hour. If the liquid level looks low, add more water as needed so the beans do not dry out.

When the beans are cooked, drain them over a large bowl so you can save the cooking liquid.
Remove and discard the bay leaves.

Measure out 3 cups of the reserved bean cooking liquid. If you do not have enough, add water until you reach 3 cups. Set the beans and liquid aside.

In the same large pot or Dutch oven, add the chopped bacon.

Cook the bacon over medium heat for about 8 minutes, or until the fat has rendered and the edges begin to crisp.

Add the cubed ham, chorizo, diced onion, chopped Hatch green chiles, minced jalapeños, and minced chipotle pepper.

Cook, stirring occasionally, until the onion becomes soft and translucent and the peppers are tender.

Stir in the minced garlic, beef Better Than Bouillon, diced Roma tomatoes, smoked paprika, and ground cumin.

Mix everything well and cook for about 10 minutes, or until the tomatoes release their juices and begin to soften.

Add the cooked beans back into the pot.

Pour in the 3 cups of reserved bean cooking liquid.

Stir everything together, then bring the mixture to a boil.

Reduce the heat and let the beans simmer for about 15 minutes so the flavors can blend.

Taste and add more kosher salt if needed.

Serve hot, with chopped cilantro on the side so each person can add it if they like.