Texan Heartland Recipe
Smoky Charro-Style Pinto Beans
- Servings
- 6
- Prep Time
- Cook Time
Cozy, smoky, and weeknight-easy. These stovetop charro-style pinto beans simmer with bacon, onion, jalapeño, and a big spoon of Texan Heartland Black Garlic Árbol Hot Sauce—bringing bright tang, árbol heat, and black-garlic depth. They taste like they cooked all day, but you’ll have them on the table fast for tacos, brisket plates, or a hearty bowl with cornbread.
Ingredients
- 4 slices thick-cut bacon, diced (sub 1 Tbsp oil for vegetarian)
- 1 small onion, finely diced
- 1 jalapeño, seeded and finely diced (leave seeds for extra heat)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp dried Mexican oregano (or regular)
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 2 (15-oz) cans pinto beans, undrained (for a brothy pot)
- 1½ cups low-sodium chicken or vegetable broth
- 2–3 Tbsp Texan Heartland Black Garlic Árbol Hot Sauce, plus more to taste
- ½ tsp kosher salt, or to taste
- Freshly ground black pepper, to taste
- 1 Tbsp fresh lime juice
- ¼ cup chopped cilantro, for finish
Directions
- Render the bacon: In a medium pot over medium heat, cook bacon until crisp, 6–8 minutes. Scoop to a plate; leave 1–2 Tbsp drippings in the pot (pour off excess).
- Sauté aromatics: Add onion and jalapeño; cook until tender, 3–4 minutes. Stir in garlic; cook 30 seconds until fragrant.
- Bloom spices: Add cumin and oregano; stir 20–30 seconds to toast slightly.
- Build the pot: Stir in tomatoes (with juices), pinto beans (undrained), broth, and Texan Heartland Black Garlic Árbol Hot Sauce. Return bacon to the pot.
- Simmer & season: Bring to a gentle simmer and cook 12–15 minutes to meld flavors. Taste; add salt, pepper, and more Texan Heartland Black Garlic Árbol Hot Sauce if you want extra kick.
- Finish & serve: Stir in lime juice and cilantro. Ladle into bowls or serve as a side for tacos, fajitas, grilled meats—or with warm tortillas and queso fresco.
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