1-Getting started with Charro Beans: begins with preparing the beans, which form the hearty base of this Mexican classic. First, rinse 1 pound of dried pinto beans thoroughly and soak them overnight in water to soften them and cut down on cooking time. Once soaked, drain the beans and place them in a large pot with 6 cups of fresh water or chicken broth, then bring it to a boil and reduce to a simmer.

2-While the beans cook: focus on the flavorful meats and aromatics that make this dish special. Cook 5 slices of chopped bacon in a skillet until crisp, then add 5 ounces of chorizo or 2 sausages/hot dogs and 1 cup of diced ham, stirring until browned. Next, sauté 1/4 of an onion, 1/2 yellow onion (chopped), and 3 cloves of minced garlic in the same pan until they turn translucent and release their aroma.

3-Incorporate the remaining ingredients: to build the savory broth, including 2 diced tomatoes or a 15-ounce can of diced tomatoes with green chilies, 1 jalapeño or serrano pepper (optional), and 1/2 to 1 chipotle pepper in adobo sauce. Add 1 cup fresh chopped cilantro, 1/2 teaspoon each of salt, black pepper, oregano, paprika, and cumin, along with 1 teaspoon chicken bouillon. Combine everything with the simmering beans and cook for another 15 minutes, stirring occasionally. If using canned beans, start with 5-6 cups and adjust the liquid to 2 1/2 cups total, simmering briefly to blend flavors.

4-There are several ways to prepare Charro Beans: to fit your schedule. For stovetop cooking, the total time is about 1 hour and 45 minutes, starting from soaking to simmering. If you’re short on time, use an Instant Pot by sautéing the meats and aromatics first, then cooking on high pressure for 30 minutes followed by a natural release. For a hands-off approach, a slow cooker works well, taking 4 to 10 hours depending on the heat setting.

5-To serve as a thicker side: mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry and stir it in before the final simmer. This step helps achieve a hearty texture that’s perfect for meals. Remember, the dish can be refrigerated for 2-3 days or frozen for up to 3 months, making it great for meal prep.