Frijoles Charros (Mexican Charro Beans) with Veggies
Ingredients
- Beans
- 1 lb pinto beans (or your preferred type)
- 6 cups water (for cooking the beans)
- Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1–2 jalapeños, sliced (adjust for spice level)
- 2 medium tomatoes, chopped
- 1 medium carrot, diced
- 1 green bell pepper, chopped
Optional Add-ins
- 1–2 cups smoked sausage, sliced (optional for non-vegetarian version)
- Seasonings
- 1 tablespoon vegetable oil
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper, to taste
For Garnish
- Fresh cilantro, chopped
Step-by-Step Instructions
Step 1: Cook the Beans
Rinse the Beans: Wash thoroughly under cold water to remove any debris.
Simmer Until Tender: In a large pot, combine beans with 6 cups of water. Bring to a boil, then reduce to low heat. Cover and simmer for 1.5–2 hours, stirring occasionally. Add more water if needed to keep beans submerged.
Step 2: Sauté the Vegetables
Heat Oil: Warm vegetable oil in a skillet over medium heat.
Cook Aromatics: Add onion and garlic, sautéing until fragrant (about 3 minutes).
Add Veggies: Stir in jalapeños, carrots, and green bell pepper. Cook for another 5 minutes until slightly softened.
Step 3: Add Tomatoes and Sausage (Optional)
Tomatoes: Add chopped tomatoes and cook 3–5 minutes until softened.
Sausage (if using): Add smoked sausage slices and sauté until lightly browned.
Step 4: Combine and Simmer
Mix with Beans: Transfer sautéed mixture into the pot of beans. Stir to combine.
Season: Add cumin, oregano, salt, and pepper. Simmer uncovered for 20–30 minutes, allowing flavors to meld. Adjust seasoning to taste.
Step 5: Serve and Garnish
Serve Warm: Ladle beans into bowls.
Finish with Freshness: Top with chopped cilantro before serving.
