Description
A rich, buttery pound cake loaded with crunchy pecans – the perfect signature treat for summer celebrations. This recipe delivers a moist texture and an irresistible flavor that will delight your taste buds.
Ingredients
2 cups dried pinto beans (or 3 cans, drained and rinsed)
6 slices thick-cut bacon, chopped
1/2 lb fresh Mexican chorizo, casings removed
1 small white onion, finely chopped
4 cloves garlic, minced
1 jalapeño or serrano pepper, chopped (optional for spice)
2 medium tomatoes, diced
1/2 cup chopped fresh cilantro
1 tsp ground cumin
Salt and pepper, to taste
6 cups water or low-sodium chicken broth
Optional: 1/2 cup Mexican beer, lime wedges, avocado for garnish
Instructions
1. Prep the Beans:
Soak dried beans overnight or quick-soak, then simmer in fresh water until tender (1 to 1.5 hours). For canned beans, drain and rinse well.
2. Cook the Meats:
In a large pot, cook bacon until crispy. Remove and set aside. In the same pot, brown chorizo. Discard excess grease, leaving 1 tbsp in the pot.
3. Build the Sofrito:
Sauté onion and garlic until soft. Add jalapeño, cook for 1 minute. Stir in tomatoes and cook down for 5–7 minutes.
4. Simmer the Beans:
Add bacon, chorizo, beans, cumin, broth (and beer if using). Simmer uncovered for 30–45 minutes. Season to taste.
5. Finish and Serve:
Stir in cilantro before serving. Serve hot with lime or avocado.
Notes
Omit peppers or use mild chorizo for less spice.
Freezes well for up to 3 months.
Add smoked paprika or chipotle for deeper flavor.
Serve with grilled meats, tortillas, or rice.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish / Main
- Method: Simmering / One Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 38mg
Keywords: charro beans recipe, Mexican beans, frijoles charros, summer side dish