Pinto Beans with Chicharrón & Green Chile

Ingredients

For the Beans

2 cups dried pinto beans (cleaned and rinsed)

1/4 onion

6 cloves garlic (peeled)

4–6 slices raw bacon, chopped

1 small bay leaf

1/2–1 tsp salt (to taste)

Water (enough to cover beans by 2–3 inches)

For Finishing

1–1½ cups green chile (roasted, chopped)

1–2 cups chicharrón (pork cracklings, broken into pieces)

To Serve

Fresh tortillas (corn or flour)

1. Cook the Beans

Add beans, onion, garlic, bacon, bay leaf, and salt to a large pot.

Cover with water (about 2–3 inches above the beans).

Bring to a boil, then reduce to a gentle simmer.

Cook uncovered or partially covered for about 3–4 hours, stirring occasionally.

Add more water as needed to keep beans submerged.

Beans are ready when soft and creamy.

2. Add Green Chile & Chicharrón

Once beans are tender, stir in the chopped green chile.

Add the chicharrón pieces.

Simmer for another 15–25 minutes until flavors combine and chicharrón softens slightly.

3. Adjust & Serve

Taste and adjust salt.

Remove bay leaf and onion (optional).

Serve hot with fresh tortillas.

For deeper flavor: Let the beans rest 30 minutes before serving.

Thicker broth: Mash a few beans against the pot.

Spicier: Add jalapeños or serranos with the garlic.

Shortcut: Use a pressure cooker (about 45–60 minutes).