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Ranch Style Beans (Frijoles a la Charra)

Frijoles a la Charra

In Mexico, these frijoles a la charra (ranch style soupy beans) are always part of a carne asada. They can be stewed very simply with only vegetables and bacon, but often include cueritos, pork hock and even weiners, and can be made borrachos by adding beer just before serving. This version stews creamy and plump pinto beans with plenty of salty bacon. Serve them as a side or cook them down, add cheese, and serve them as a yummy dip. 


Ingredients
2
cups
bacon, cut into 1/2-inch pieces
1
cup
finely chopped onion
1/4
cup
minced jalapeño, with seeds
2
cloves
garlic, minced
2 1/2
cups
diced tomatoes
8
cups
cooked pinto beans
10
cups
pinto bean broth
1
teaspoon
kosher salt or more to taste
1/2
cup
Chopped Cilantro
Directions
In Dutch oven, cook bacon over medium heat, stirring often, until bacon starts to brown on the edges and renders its fat, about 8 minutes. You want the bacon to be cooked but not completely crispy.
Remove bacon and reserve. Drain all but 2 tablespoons of the bacon fat in Dutch oven and add onions and chiles. Over medium heat, sauté vegetables for 2 minutes or until soft and translucent. Add garlic and cook another minute.
Add tomatoes and cook for about 4 minutes or until tomatoes break down and start to become saucy.
Add beans and broth and mix well. Add bacon and salt. Bring mixture to a boil and then turn heat down to low. Simmer, uncovered, for 45 minutes, or until beans are a bit thicker. If beans become too thick, you can add a bit more broth.
Adjust seasoning, adding more salt if needed. Add chopped cilantro just before serving.

The base number of servings for this recipe is 12
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