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easysoupmeatCC0 1.0 Universal
Mexican Cowboy Beans (Frijoles Charros with Bacon, Tomatoes and Jalapeños)
The legendary northern Mexican cowboy beans: creamy pinto beans simmered in a rich, hearty broth flavored with crispy bacon lardons, tomatoes, garlic, and fiery jalapeños.
Prep
15 min
Cook
30 min
Total
45 min
Ingredients
4servings
- Ripe tomatoes, diced250 g
- Yellow onion, chopped1 piece
- Garlic cloves, minced2 clove
- Water or broth600 ml
- Salt1 tsp
Preparation Steps
1
In a soup pot, cook 150 g diced bacon or smoked pancetta over medium heat for 6-7 minutes until crisp.
7 min timer
2
Add chopped onion, garlic, and 1 sliced jalapeño to the bacon drippings, cooking for 4 minutes.
4 min timer
3
Add diced tomatoes and salt, simmering for 5 minutes until a rich sauce forms.
5 min timer
4
Pour in 500 g cooked pinto beans and water. Simmer on low for 15 minutes to meld flavors, and serve hot.
15 min timer
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Provenance & Public Domain Audit
Source: Pan-American Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Latin American Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
