Charro Beans
Ingredients:
1 pound dried pinto beans, sorted and rinsed
8 cups water
6 slices bacon, chopped
1 medium onion, finely chopped
4 cloves garlic, minced
2 jalapeño peppers, seeded and minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (4-ounce) can diced green chiles, undrained
1/4 cup chopped fresh cilantro
Lime wedges, for serving (optional)
Instructions:
Place the sorted and rinsed pinto beans in a large pot or Dutch oven. Add the water and bring to a boil over high heat. Boil for 2 minutes, then remove from heat. Cover and let the beans soak for 1 hour. Drain and rinse the beans.
In the same pot or Dutch oven, cook the chopped bacon over medium heat until it starts to brown and crisp, about 5-7 minutes.
Add the chopped onion to the pot with the bacon and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
Stir in the minced garlic and jalapeño peppers, and cook for an additional 1-2 minutes, until fragrant.
Add the soaked and drained pinto beans to the pot along with the ground cumin, chili powder, salt, and black pepper. Stir to combine.
Pour in the diced tomatoes and diced green chiles with their juices. Stir to combine.
Bring the mixture to a simmer over medium heat. Reduce the heat to low, cover, and simmer gently for 1 to 1 1/2 hours, or until the beans are tender, stirring occasionally.
Once the beans are tender, taste and adjust the seasoning with additional salt and pepper if needed. Stir in the chopped fresh cilantro.
Serve the charro beans hot, garnished with lime wedges if desired. Enjoy!