Tex-Mex style cowboy beans are a popular favorite with both locals and out of towners alike, and we might’ve found just about the best way to cook them up. Whether it be winter or summer, this delectable southern dish is sure to make your mouth water as you prepare it for friends and family.
Ingredients:
2 lb. pinto or charro beans
1 large yellow onion
4 Roma tomatoes
6 serrano chiles
4 cloves garlic
1 bunch cilantro
8 oz. bacon
15 oz. Mexican-style chorizo
1 tbsp. pure lard
Instructions:
- Overnight, soak your beans after you’ve cleaned and washed them. Simmer for two hours before preparing the seasoning fixin’s.
- When preparing to serve, first melt the tablespoon of lard. Warm up the pot of beans on another burner.
- Slice bacon into small chunks, and cook in a pan over medium heat until crisp. Add your chorizo.
- Dump in diced onion and chile pepper, along with the chopped garlic. Soften up the ingredients.
- Add diced tomatoes and other fixin’s, and eyeball until the ingredients are thoroughly cooked.
- Add cooked fixin’s to the pot of beans, a little at a time. Bring the pot up to a boil, and gather the oil off the top with a spoon.
- Simmer it all together until the tomato is thoroughly cooked, and then add chopped cilantro to taste. Cook for five more minutes, and you’re ready to serve some frijoles charros.
