Charro Beans

INGREDIENTS (Serves 8)

1 lbs. pinto beans, dried
6 cups water, enough to cover the beans in a large bowl
4 slices bacon, sliced
1/2 yellow onion, diced
1 jalapeno, seeded and diced
2 cloves garlic, minced
4 cups broth, chicken or vegetable, low sodium
2 cups water
2 teaspoons salt
1 teaspoon ground cumin
¼ teaspoon dried oregano

DIRECTIONS

Step 1: Add the dried pinto beans to a large bowl. Pour in the water, ensure that the beans are covered completely with water. Allow to sit overnight or for at least 5 hours. Drain out any excess water and rinse the beans off.

Step 2: Heat a large pot or Dutch oven over medium high heat. Add the bacon and cook until crispy. Remove the bacon and set aside. Drain the grease, reserving 1 tablespoon in the pot. Add the diced onion and jalapeno. Cook until the onion and jalapeno are soft and tender.

Step 3: Add the garlic and cook for an additional 30 seconds.

Step 4: Pour in the broth, water, rinsed beans, salt, cumin, oregano and the crumbled bacon.

Step 5: Bring the pot to a simmer, stirring occasionally. Cover and allow the beans to cook for about 1 ½ - 2 hours, stirring occasionally. The broth will thicken and be flavorful and the beans will be tender.

The longer they cook, the thicker the broth will get. It's your preference.