Chihuahua-Style Charro Beans

Frijoles Charros estilo Chihuahua

• View Ingredients

  ½ pound (about 5 to 6 slices) thick-cut, wood-smoked bacon, chopped

  ½ pound Mexican chorizo, casings removed and chopped

  ¼ pound turkey hot dogs, halved and sliced

  ¼ pound thick-sliced deli ham, diced

  ½ of a white onion, finely chopped

  3 La Costeña® 15oz. cans pinto beans

  4 to 6 La Costeña® whole pickled jalapeños

  ½ cup brine from La Costeña® pickled jalapeños

  2 ounces chicharrones or pork rinds, broken into bite-sized pieces

  Warm corn or flour tortillas

• View Preparation Instructions

  In a large casserole or pot, set over medium-high heat, cook the bacon and chorizo for 4-5 minutes, until they start releasing their fat and have begun to brown.

   

  Add the hot dogs and ham, stir, and continue cooking for another 3-4 minutes; they should be coated in the fat and gain some color.

   

  Incorporate the chopped onion, stir, and cook until softened, for about 3-4 minutes.

  
  Incorporate all of the beans with their broth (if using canned, add water or broth as needed to make the dish soupy).

   

  Bring to a simmer, add the jalapeños and their brine, and continue cooking for 3-4 minutes more.

   

  Lastly, add the broken chicharrón pieces, stir and serve with warm corn or flour
  tortillas.