Frijoles Charros in Broth

Name: Frijoles Charros in Broth
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: 2 pounds (910 g) dry pinto beans, cleaned of any pebbles and rinsed; 1 large white onion (10½ ounces/300 g), quartered; 1 head garlic (1¼ ounces/35 g), smashed and peeled; 1 tablespoon sea salt, plus more as needed; 4 ounces (120 g) bacon (about 8 strips), chopped; 6 ounces (175 g) deli-sliced ham (about 8 slices); ½ teaspoon ground cumin; 6 hot dogs, chopped into small pieces; ½ cup (75 g) chopped Spanish chorizo; ¾ cup (100 g) crumbled Mexican chorizo; 1 cup (40 g) chopped cilantro; 2½ cups (400 g) chopped tomatoes

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Asada

By Bricia Lopez and Javier Cabral

Published 2023

About

These are your more old-school type of frijoles charros in broth, named after the kind of rustic cooking cowboys would make for themselves while out in the rancho wrangling the cows. They are a classic choice that never fails at a carne asada gathering—or make a big pot for your yourself or your family to enjoy throughout the week.

Ingredients

2 pounds (910 g) dry pinto beans, cleaned of any pebbles and rinsed
1 large white onion (

Americas
Mexico
Side dish
Central America

Method

In a large pot, combine 1 gallon (about 4 L) water with the dried beans, onion, and garlic. Bring to a boil. Once boiling, lower the heat to a simmer, cover, and cook until the beans are softened. This sho