4 h 0 min

Pinto Beans

2 lb pinto beans (dry)

1 onion

6 cloves garlic

1 bag cueritos (pork belly skins)

8 cup water

1 tbs salt

Frijoles Charros

1 lb bacon

½ lb chorizo

½ white onion

2 jalapeños

2 roma tomato

1 tsp garlic powder

1 chicharrones

6 cup pinto beans & cueritos (from before)

½ bunch cilantro

3 cup water

Pinto Beans

Frijoles Charros

Ingredients

Step 1

Soak pinto beans in water for 2-4 hours or up to overnight.

Step 2

Drain beans, add back to pot with onion, garlic, chopped pork belly skins & water to cover them fully.

Step 3

Bring to a boil, then reduce heat to medium, after 1 hour, skim the top of any impurities. Cook for 2-3 hours or until beans are easily smashable. Once tender, season with salt, IF you season before, the beans will be too tough.

Step 4

Freeze half of these beans in containers for later uses. Begin preparing the frijoles charros.

Step 1

In a large pot, cook bacon until crispy, then remove from pot, save the bacon fat. Cook chorizo for 5-8 minutes.

Step 2

Add in the onion, jalapeños, then tomatoes & garlic powder. Cook for 5-7 minutes.

Step 3

Add in half the pinto beans & cueritos then add the bacon back in with 2-4 cups water and bring to a boil.

Step 4

Stir in the cilantro, chicharrones & you’re ready to serve.

Step 5

Option to top with more chicharrones, cilantro, onion, lime juice, cheese, bacon & enjoy!