Lunch · 60 min · mexican

Frijoles Charros

This is the kind of Mexican lunch you’ll make on repeat — pinto beans and bacon, 60 minutes, big payoff. It is weeknight cooking that still hits your targets — 22 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2 cups Pinto beans
• 6 slices Bacon
• 1/4 lb Mexican chorizo
• 1/2 White onion
• 2 Tomatoes
• 1 Jalapeño
• 3 cloves Garlic
• 1/2 cup Cilantro
• 8 cups Water

Steps

1. Simmer the beans in salted water 50 minutes until tender but intact. Never rush beans — hard water or old beans need more time, not more heat.
2. Fry the bacon until crisp, then brown the chorizo in the rendered fat. Lift out the meats, leaving the fat.
3. Sauté the onion, jalapeño, and garlic in the fat 5 minutes, then add the tomatoes and cook until they break down.
4. Stir the sofrito and the meats back into the beans with their broth. Simmer 15 minutes so the flavors marry.
5. The broth should be savory and lightly smoky, the beans creamy inside.
6. Serve in bowls with cilantro and warm tortillas. Cowboy beans, Jalisco ranch style.

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