Frijoles Charros

Here is another one of my regulars that was taught to me by my Mexican friend, Celia Chimal.  I have never been a fan of the normal pot of beans, but this is one that everyone will love.  It is full of flavor and yumminess!  You can adjust your spice level with the amount of jalapeños.  

 

Now for the history lesson...

Charro (no, not the coochi-coochi singer) is a type of Mexican cowboy that is known for wearing the traditional attire seen below.  They participate in Mexico's national sport called Charreadas, which is a type of rodeo.  Check out the link here for more information. 

Mexican Charro

Frijoles Charros 

16 oz bag of dried pinto beans (washed and soaked overnight in water)

1 ham hock

1/2 lb fresh chorizo

4 slices bacon, chopped

1 medium onion

5 cloves garlic, minced

1/2 lb diced ham

4 hotdogs, diced

3 Roma tomatoes, pureed

1-2 jalapeños, minced (remove ribs and seeds to reduce heat), optional

1/4 c. chopped cilantro, optional

In a heavy dutch oven, add pre-soaked beans and ham hock to pot and fill with 8-10 cups water.  Cook beans on medium heat, covered for 3 hours or until tender.  If water evaporates too much you may need to add more, however don't overdo it or you will lose flavor.  

While beans are cooking, over medium high heat, cook the chorizo and bacon until done.  Add onion and garlic and cook until onion is translucent.  Add in ham, hotdogs, tomato puree and jalapeños and cook for and additional 3 minutes.

To the cooked beans, add the meat and tomato mixture to the pot and stir.  Cook and additional 30 minutes to fully develop the flavors.  Stir in cilantro just before serving and additional to garnish.