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Charro Beans

ForensicBBQ
Meaty, beany, and brothy - these beans are full of flavor and a great accompanying dish to your BBQ protein. This recipe - use it and love it!
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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.