Charro Beans (Frijoles Charros)

Cooked with ham hocks, bacon, chorizo, and veggies, these Mexican charro beans make a hearty side or main dish.

• Preparation Time: 25 mins
• Cooking Time: 2 hr 45 mins
• Total Time: 3 hr 10 mins
• Calories: 583 Calories

Ingredients

• 2 tomatoes, chopped
• 2 cloves garlic, chopped
• 1 white onion
• 1 teaspoon chicken bouillon granules
• 3 tablespoons chopped fresh cilantro
• 1 pinch salt to taste
• 6 slices thick-cut bacon, cut into chunks
• 5 (15 ounce) cans pinto beans, undrained
• 4 cups water as needed
• 2 jalapeno peppers, sliced
• 4 smoked ham hocks
• 0.5 pound fresh chorizo sausage

Recipe Instructions

Step 1

Place ham hocks into a large pot and cover with water; bring to a boil. Boil until meat pulls back on bone, about 2 hours. Remove meat from bones, cut into bite-sized chunks. Reserve the bones but discard any fat.

Step 2

Chop 1/2 of the white onion, and leave other 1/2 whole; set aside.

Step 3

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, and chop when cool enough to handle. Pour bacon grease into a small bowl.

Step 4

Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Place chorizo into a bowl with chopped bacon, tomatoes, chopped onion, and jalapenos.

Step 5

Place ham chunks and bones into a large pot, pour pinto beans over top. Add water to cover and bring to a boil over medium or medium-high heat.

Step 6

Meanwhile, heat bacon grease in a large skillet over medium heat. Add chorizo and vegetable mixture and saute until vegetables are soft, 5 to 7 minutes.

Step 7

When beans boil, add the remaining onion half and garlic. Let boil for 3 to 4 minutes; add sauteed vegetables and meat. Return to a boil; add cilantro and chicken bouillon. Continue to boil for 15 to 20 minutes. Remove bones, season with salt, and serve.