Frijoles Charros
Frijoles Charros
Ingredients
For the Pinto Beans
- 2 pounds pinto beans, dried
- 12 cups water
- 1 yellow onion, peeled and quartered
- 1 teaspoon garlic powder
- 1 tablespoon chicken bouillon
- 1 teaspoon kosher salt, or to taste
For the Meats and Vegetables
- 8 slices bacon, cut into 1-inch pieces
- 4 hotdogs, cut into 1/2-inch cubes
- 3 jalapeños, thinly sliced
- 3 Roma tomatoes, sliced
- 1 yellow onion, sliced
- 1/2 teaspoon chicken bouillon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For Finishing
- 1/2 cup fresh cilantro, chopped
- 2 jalapeños, whole
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 90 min
- 3
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.
⏱️ 10 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 10 min
- 6
Once the beans are tender, add 1 teaspoon of kosher salt to the pot and stir well. Taste and adjust salt as needed.
⏱️ 1 min
- 7
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.
⏱️ 3 min
- 8
Continue to simmer the Frijoles Charros for another 15 minutes, allowing all the flavors to meld together. Serve hot.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Frijoles Charros
Ingredients
For the Pinto Beans
- 2 pounds pinto beans, dried
- 12 cups water
- 1 yellow onion, peeled and quartered
- 1 teaspoon garlic powder
- 1 tablespoon chicken bouillon
- 1 teaspoon kosher salt, or to taste
For the Meats and Vegetables
- 8 slices bacon, cut into 1-inch pieces
- 4 hotdogs, cut into 1/2-inch cubes
- 3 jalapeños, thinly sliced
- 3 Roma tomatoes, sliced
- 1 yellow onion, sliced
- 1/2 teaspoon chicken bouillon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For Finishing
- 1/2 cup fresh cilantro, chopped
- 2 jalapeños, whole
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 90 min - 3
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.
⏱️ 10 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 10 min - 6
Once the beans are tender, add 1 teaspoon of kosher salt to the pot and stir well. Taste and adjust salt as needed.
⏱️ 1 min - 7
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.
⏱️ 3 min - 8
Continue to simmer the Frijoles Charros for another 15 minutes, allowing all the flavors to meld together. Serve hot.
⏱️ 15 min