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Sort through the dried pinto beans by hand, removing any broken pieces, small rocks, or other debris. Rinse the sorted beans thoroughly under cold running water in a colander.

Place the rinsed pinto beans in a large pot. Add 12 cups of water, the quartered yellow onion, 1 teaspoon of garlic powder, and 1 tablespoon of chicken bouillon. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until the beans are tender.

While the beans are cooking, heat a large skillet over medium-high heat. Add the 1-inch pieces of bacon and cook until crispy. Remove the crispy bacon with a slotted spoon and set aside, reserving the rendered bacon grease in the skillet.

Add the cubed hotdogs to the skillet with the reserved bacon grease. Cook over medium heat, stirring occasionally, until browned and slightly crispy. Remove the hotdogs with a slotted spoon and set aside with the bacon.

To the same skillet with bacon grease, add the sliced jalapeños, sliced Roma tomatoes, and sliced yellow onion. Sauté over medium heat until the vegetables are softened, about 7-10 minutes. Season the vegetables with 1/2 teaspoon each of chicken bouillon, garlic powder, and onion powder, stirring to combine.

Once the beans are tender, add 1 teaspoon of kosher salt to the pot and stir well. Taste and adjust salt as needed.

Add the cooked bacon, hotdogs, and sautéed vegetables to the pot of beans. Stir in the chopped fresh cilantro and add the two whole jalapeños to the pot.

Continue to simmer the Frijoles Charros for another 15 minutes, allowing all the flavors to meld together. Serve hot.


Sort through the dried pinto beans by hand, removing any broken pieces, small rocks, or other debris. Rinse the sorted beans thoroughly under cold running water in a colander.

Place the rinsed pinto beans in a large pot. Add 12 cups of water, the quartered yellow onion, 1 teaspoon of garlic powder, and 1 tablespoon of chicken bouillon. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until the beans are tender.

While the beans are cooking, heat a large skillet over medium-high heat. Add the 1-inch pieces of bacon and cook until crispy. Remove the crispy bacon with a slotted spoon and set aside, reserving the rendered bacon grease in the skillet.

Add the cubed hotdogs to the skillet with the reserved bacon grease. Cook over medium heat, stirring occasionally, until browned and slightly crispy. Remove the hotdogs with a slotted spoon and set aside with the bacon.

To the same skillet with bacon grease, add the sliced jalapeños, sliced Roma tomatoes, and sliced yellow onion. Sauté over medium heat until the vegetables are softened, about 7-10 minutes. Season the vegetables with 1/2 teaspoon each of chicken bouillon, garlic powder, and onion powder, stirring to combine.

Once the beans are tender, add 1 teaspoon of kosher salt to the pot and stir well. Taste and adjust salt as needed.

Add the cooked bacon, hotdogs, and sautéed vegetables to the pot of beans. Stir in the chopped fresh cilantro and add the two whole jalapeños to the pot.

Continue to simmer the Frijoles Charros for another 15 minutes, allowing all the flavors to meld together. Serve hot.
