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.
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