Mexican Charro Beans

• Gluten free

• Meat

  • 5 pieces Bacon
  • 3 Beef franks
  • 1 cup Ham
  • 1 lb Mexican chorizo

• Produce

  • 1 Chipotle peppers depending on how spicy you want it
  • 1/2 bunch Cilantro
  • 1 clove Garlic
  • 1 Jalapeno
  • 1/2 Onion
  • 1 regular bag Pinto beans
  • 2 Tomatoes

Found on mylatinatable.com

Description

Ingredients

• 1 regular bag of uncooked pinto beans
• 5 pieces of bacon, cut into smaller pieces
• 3 beef franks, cut into cubes
• 1 cup of ham, cut into cubes
• 1 pound of Mexican chorizo
• 2 tomatoes, diced
• 1/2 bunch of cilantro, chopped
• 1/2 onion, diced
• jalapeño, if desired
• 1 or more chipotle peppers depending on how spicy you want it
• 1 clove of garlic, chopped
• pepper, oregano, paprika, cumin, and salt to taste.

Directions

• Add the rinsed beans to a large pot with plenty of water, salt, and a small piece of onion.
• Let boil for about 1.5 hours, checking often to make sure that there is still enough water.
• Add the rinsed beans to a slow cooker with plenty of water, salt, and a small piece of onion.
• Turn the slow cooker on to high and heat for 3 hours.
• Add the bacon to a large pot and cook for about 5 minutes.
• Add the chorizo and continue cooking until cooked through.
• After about 5 minutes, add the ham, the beef franks, and the seasonings (including the garlic).
• Next, add the tomatoes, the cilantro, the onion, the jalapeno, and the chipotle pepper and cook for 5 additional minutes.
• Finally, add the cooked pinto beans and the water that they were cooked in and let boil for about 15 minutes so that all of the flavors can combine.
• If you want to thicken your charro beans, you can combine 2 tablespoons of corn starch with 1/4 cup of cold water and mix well before adding it to the pot.
• Serve hot as a side dish or on its own.