Charro Beans!! Not Sure How Authentic These Are, but They Ca

Bahan-bahan

1 lb dried pinto beans (soaked overnight)

½ lb thick cut bacon, chopped

1 lb smoked beef sausage, sliced

1 onion, diced

2 jalapeños, diced (more or less to taste)

3–4 cloves garlic, minced

1 can mild Rotel (or Mexican style if you can find it)

6–8 cups water or chicken broth (enough to cover beans)

Seasonings:

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp chili powder

½ tsp oregano

Black pepper to taste

Flavor Boosters:

1 tsp Better Than Bouillon roasted chicken base

1 tsp Better Than Bouillon smoky chipotle

To Finish:

Cooked crispy bacon

Fresh cilantro

Petunjuk

Soak your pinto beans overnight, then drain and set aside.

In a large pot, cook the chopped bacon until crispy. Remove and set aside, leaving the grease in the pot.

Add smoked sausage, diced onion, and jalapeños to the pot. Cook until the veggies start to soften.

Stir in minced garlic and cook until fragrant.

Add in the Rotel and soaked beans.

Pour in enough liquid to fully cover the beans

Season with cumin, garlic powder, onion powder, paprika, chili powder, oregano and black pepper. Add Better Than Bouillon and mix well.

Bring to a simmer and cook until the beans are tender.

Add water as needed to keep the beans covered with liquid! If you want it more soupy, add a little extra liquid.

Once the beans are soft, turn off the heat and stir the crispy bacon back in.

Finish with fresh cilantro, give it a good mix, and serve.