My friend and neighbor asked me if I had a recipe for charro beans. At that point in time I did not, but said that I would eventually make a recipe for her. They have a little bit of a kick from the Rotel, but you could always decrease the amount added. Bacon is used instead of a ham hock and the bacon will give the beans a smoky flavor. However, you could easily replace the bacon with a ham hock if you want a very smoky flavor. These will even taste better the next day, when the flavors have blended. I made them early afternoon, so there was enough time for the flavors to blend. I served them with our recipe Grilled Pork Tenderloin with a Chihuahua Smoked Salt Seasoning. They would also go great with our recipe Fish Tacos or our Beef Fajitas or Chicken Fajitas recipes.
2 tablespoons of olive oil
1/4 lb. of bacon diced
1/2 cup of a yellow onion diced
1 large garlic clove or 2 small garlic cloves crushed through a garlic press
3 â€“ 16 oz. cans of pinto beans undrained
1 â€“ 10 oz. can of Rotel brand Original Diced Tomatoes and Green Chilis
1 teaspoon of adobo seasoning
1/2 teaspoon of ground cumin
Heat olive oil over medium high heat in a large deep pot. Add bacon and onions and sautÃ© until bacon is crisp and onions are soft. (I know some cooks donâ€™t think that bacon can get crisp with the combination of the onion, but it can and did for me. However, feel free to sautÃ© them separately.) Add garlic and sautÃ© for about 30 seconds. Add remaining ingredients and bring to a boil. Reduce to low and simmer for at least an hour stirring often. Ladle into bowls and add sour cream and garnish with a sprig of cilantro. The cilantro is optional, but I highly recommend the sour cream.