Frijoles Charros (charro beans)

A flavorful, hearty soup from Northern Mexico. Beans are simmered in a delicious concoction of aromatic chorizo, ham, sausage, and vegetables.

📝 Ingredients

• 1 1/3 cups dried beans (read note 1)
• 1 small onion
• 2 cloves garlic
• 1 teaspoon salt
• 6 oz Mexican chorizo (about 2 links, casings removed)
• 2/3 cup bacon (cut into small bites)
• 3 hotdog sausages (cut into small bites)
• 2/3 cup ham (cut into small bites)
• 3 small tomatoes (chopped)
• 1 small onion (chopped)
• 1 jalapeño or serrano pepper (chopped)
• 1 garlic clove (minced)
• 1/2 tsp cumin powder
• 1 tsp guajillo powder (optional)
• 3 cups beans cooking water (from cooking beans)
• 1 small bunch cilantro (chopped)
• 1 small onion (chopped)
• queso fresco (or any fresh cheese you prefer)
• tortillas (corn or flour)

👨‍🍳 Instructions

1. 1--- Cook the beans ---
2. 2Add the beans to an Instant Pot along with onion, garlic, and salt.
3. 3Pour about 5 cups of water and cook at high for 40 minutes, then naturally release the pressure for about 20-30 minutes (read note 2).
4. 4Set aside 3 cups of cooked beans along with 3 cups of cooking water.
5. 5--- Sauté ---
6. 6In a large braising pan or pot add the bacon and cook over medium-low heat for about 5 minutes.
7. 7Add chorizo and crumble it with the back of a spoon. Cook stirring constantly for about 5 minutes.
8. 8Stir in onions and jalapeño peppers cook for 4 more minutes or until onions are slightly translucent.
9. 9Mix in tomatoes, garlic, guajillo powder, and ground cumin.
10. 10Cook for 3 minutes just to give the time for the tomatoes to release their juice and allow the flavors to meld together.
11. 11Add hot dog sausages and ham, mix well, and cook for 2-3 more minutes.
12. 12Add the cooked beans along with the cooking water, plus more water if desired (read note 3).
13. 13--- Simmer ---
14. 14Cook for 20 minutes, uncovered. Adjust seasonings to taste if needed.
15. 15Turn off the heat and serve with chopped onions and cilantro, queso fresco, and a squeeze of lime.