HOW TO COOK INCREDIBLE CHARRO BEANS AND REFRIED BEANS

By definition, a “charro” is a Mexican cowboy. The name Charro Beans comes from that. Charro Beans are also sometimes referred to as Ranch Beans. These beans were made on the ranches of Northern Mexico and have been adopted by modern BBQ circles as Ranch Beans. Whatever you would like to call them, Charro Beans are the best thing you can do to pinto beans!

Now, if there are 10,675,999 kitchen in the world that make Charro Beans…there are 10,675,999 recipes for these. Personally, I have made Ranch Beans for Santa Maria BBQ’s hundreds of times., tough I tend to use Pinquito beans for this. Pintos work very well and are more flavorful in my opinion. It seems each time I make it a little differently than the last. But this recipe hits the mark for myself and Loretta. Yes, even Loretta loved them…and she is not a bean soup lover. Charro Beans are really a Pinto Bean Soup if made traditionally. And, as a bonus, leftover Charro Beans make the most incredibly delicious Refried Beans. I will include some directions for Refried Beans as well.

Charro Beans go well with any BBQ’d protein. Serve them in a small bowl or ramekin. Or, in a larger bowl as an entree with soft, warm flour tortillas. Top with chopped onion and cilantro.

By the way, anyone or any recipe that tells you to cook the beans for 45 minutes to 1 hour is wrong! I see this all the time in beans recipes and I wonder what those cooks were smoking when they wrote that recipe. It takes much longer…and more time is better than less time. More cooking time also means more flavor with beans.

You will be shocked at how simple this is…..

Ingredients:

• 1/2 lb, about 1 1/2 cups, pinto beans

• 2 thick slices of bacon, diced

• 1 cup diced white onions

• 1 jalapeño, halved, seeds and ribs removed

• 2 cloves garlic, peeled, smashed

• 1 cup low-sodium chicken stock

• 1 cup low-sodium beef stock

• 1 tsp Kosher salt

• 1/2 tsp cumin

• 1/2 tsp dried oregano

• 1 tsp chile powder

• 1/4 tsp paprika

• Chopped white onion and cilantro for topping

• Lard or bacon fat (for the refried beans)

Directions:

• Soak the pinto beans overnight in water. The next day, rinse and drain the beans, looking for any rock or other errant material.

• Add the beans, stocks, and enough water to cover the beans by abut 1 1/2 inches. Turn the heat to high.

• Add all the ingredients except for the toppings and lard and bring to a boil. Lower the heat to a simmer, cover, and cook for at least 2 hours, stirring occasionally. Check the beans for tenderness by biting into one. If the beans appear nice and tender, remove the cover and continue to cook another 20-30 minutes if you want the liquid a little thicker. This will also intensify the flavor.

• Place in a bowl and top with diced onions and cilantro if desired.

For the Refried Beans:

• Place small to medium cast-iron skillet or any heavy-bottomed skillet over medium heat. Add about 2 tbsp of lard or bacon fat. Butter or vegetable oil will work but the flavor profile will not be the same.

• Using a slotted spoon, place a cup or two of the Charro Beans in the skillet. A little of the liquid is O.K., you may need more to keep the refried beans moist and creamy.

• With the back of the slotted spoon, start smashing the beans to your desired consistency. Some people like to leave then a little chunky. Add more fat and beans water if they get too dry. They should be creamy, not heavy and clumpy. Turn heat, cover, and keep warm until ready to serve.

• Serve topped with Monterey Jack cheese and grated Cotija and tortillas chips for a dip.