Here’s another hidden ForensicBBQ secret. I often like to combine recipes, take a lot of notes, decide what and how I’m going to make it and I’ll start my pre-post. I’ll title it, type out the recipe, and throw it in “save draft” mode until I get around to making it. Perfect example is this one. After a recent trip to Texas, I had to make my own charro beans. Found and incorporated so many ideas, I almost went the borracho bean route because I didn’t see too many of those. But we’re in Charro bean land today, my friends.
Recipe above, that I typed up so long ago and that I finally put into practice. Rave reviews, so it must’ve been good – try it yourself and let us know what you think!
The Prep Table
This picture alone says “yes, it’s going to be good”. Beans, bacon, ham, jalapeno, onion.. c’mon now. Cilantro, tomato chicken broth.. I’m totally in. I already diced the ham before I remembered to prep pic this, but yes.. we have to throw a dice on.
This particular day – Father’s Day – was particularly busy. MrsForensicBBQ already let you know what she cooked up – Mrs FBBQ Father’s Day Feast – and now it’s my turn. The difference being, I’m throwing each into it’s own post. So we pre-cut, cupped the seasonings – so when it was go time, it was fast and furious – and boy was it.
The Process
Took the pound of bacon and sliced it about an inch across the slices. Threw it into the trusty dutch oven and let it take on that pig fatty goodness. I didn’t want a crazy crispy bacon, just enough for it to be done – and definitely with a lot of flavor. Once the bacon is cooked up, did the paper towel dry down and went cooking on the rest of it.
We’re going to sauté the onion/pepper for a bit, throw in the garlic for a bit, and then the ham, bacon, chicken broth, and water. MrsForensicBBQ already had the beans on the stove for me cooking at low for a little while – hour maybe? Great move, dear – the beans were soft yet had that fresh texture. Loved ’em! Let this particular mix cook for a good 45 minutes covered.
Pop the top and throw in the tomatoes and seasons and let this simmer for another 30 minutes or so and let get them ready to serve. Because they didn’t reduce as much due to time, get the slotted spoon out. Ain’t no worry, just adapt and overcome.
The Result
With all those ingredients I listed, you know what I’m going to say about the flavor. So very delicious. Beans soft, bacon/ham – perfect.. veggie and seasoning just brought it all together. Because we had SO much food, these didn’t get the appropriate love the day of, but I ate them in the days following – as did a great many others – and yeah, a lot of great compliments.
Maybe we’ll do the borracho next time – cause everyone likes cooking with beer. But any great BBQ spot needs a solid bean dish – and this one here is a very. solid. bean dish.
The Recipe
Charro Beans
Ingredients
- 1 lb Dried Pinto Beans
- 1 lb Bacon chopped
- 1 Cup Diced Ham steak
- 1 Can Fire Roasted Tomatoes 15oz
- 1 Yellow Onion chopped
- 1/2 Cup Cilantro chopped
- 1 Jalapeno chopped
- 4 cloves Garlic minced
- 2 tsp Chili Powder
- 2 tsp Cumin
- 1/4 tsp Ground Black Pepper
- 1/2 tsp Dried Oregano
- 4 Cups Chicken Broth Low Sodium
- 2 Cups Water
Instructions
- Get them pinto beans soaking overnight. About an hour prior to starting the dish, drain/rinse. Clean 'em up and get them back in a pot on low heat for about an hour.
- In our Dutch oven over medium-high heat, cook the chopped bacon until cooked. Remove the bacon and place onto a plate w/ paper towel. If you want to save a bit of the bacon grease for sauté, I don't fault you. I did.
- Get a good sauté on the chopped onion/jalapeno until the onions are translucent. Throw the minced garlic in and cook until that kitchen smells like a garlic farm.
- When Onion/Pepper/Garlic is cooked and fragrant, throw the bacon/ham into the pot, and the drained beans and liquid (broth/water) and boil it up. Drop the heat to low, pop the lid on the Dutch oven and let her go for about 45 minutes.
- When that 45 min timer hits, pop the top and add your seasonings (chili powder, cumin, black pepper, oregano) – dump in your tomatoes and chopped cilantro. We're going to let this cook for another 30 min over medium heat.
- Because I rushed my clock, I didn't get a thick consistency, but I used a slotted spoon to get most of what I wanted, scooped some of the liquid in and topped with some thin-sliced jalapeño, because I can't help myself.