Charros Beans
A classic Mexican dish made with pinto beans, onions, garlic, and charros beans, cooked in a flavorful broth with a hint of cumin and oregano.
Ingredients
- ●1 cup, dried pinto beans
- ●1/2 cup, dried charros beans
- ●1 medium onion
- ●3 cloves garlic
- ●1 teaspoon cumin
- ●1 teaspoon oregano
- ●2 chipotle peppers in adobo sauce
- ●2 tablespoons tomato paste
Instructions
- 1
Sort and rinse the dried pinto beans and charros beans.
- 2
Soak the beans in water for at least 8 hours or overnight. Drain and set aside.
- 3
In a large pot, heat 2 tablespoons of oil over medium heat.
- 4
Add the diced onion and cook until it's translucent, about 5 minutes.
- 5
Add the minced garlic and cook for another minute.
- 6
Add the cumin, oregano, chipotle peppers, and tomato paste. Cook for 1 minute.
- 7
Add the soaked and drained pinto beans and charros beans. Pour in enough water to cover the beans by 2 inches.
- 8
Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the beans are tender.
- 9
Season with salt to taste.
- 10
Serve hot, garnished with chopped fresh cilantro or scallions, if desired.