Charro  Beans Soup

Charro Beans Soup, this traditional Mexican recipe uses pinto beans, chorizo, bacon, tomatoes, onions, and other tasty ingredients.

SERVINGS

8

COURSE

Main Course, Soups

TOTAL TIME

35 mins

CUISINE

Mexican

– Place the beans and its broth in a large stockpot and set aside.

INSTRUCTIONS

1

– Cook for about 2 hours on a stove-top over medium-high heat or a little longer until they are tender.

INSTRUCTIONS

2

Tip: Soaking the beans overnight will speed up this process. I usually use my pressure cooker, and they are ready in 30 minutes!

INSTRUCTIONS

3

– Place the beans and its broth in a large stockpot and set aside.

INSTRUCTIONS

4

Cook the Meats – Fry the bacon and chorizo in a skillet for about 10 minutes over medium heat.

INSTRUCTIONS

5

Note: If you prefer to cook the bacon first until it gets crispy and remove the bacon grease, then add the chorizo to cook with the bacon. I just like to cook them together.

INSTRUCTIONS

6

– At this time, add the ham or other meats like diced hotdog sausages and pork cracklings if you're using them.

INSTRUCTIONS

7

Add In The Rest Of The Ingredients – After 5 minutes, add the onion, garlic, and pepper and fry for 2 more minutes.

INSTRUCTIONS

8

– Stir in the tomatoes and cook, occasionally stirring, for an additional 8 minutes.

INSTRUCTIONS

9

– Once the tomato has released its juices, stir in this mixture into the pot with the beans and liquid like a sauce consistency.

INSTRUCTIONS

10

– Simmer for about 15 minutes to blend the flavors.

INSTRUCTIONS

11

– Add salt — to adjust taste — and chopped cilantro right before serving.

INSTRUCTIONS

12

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