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Frijoles Charros (Mexican Pinto Beans With Bacon and Chilies)

J. Kenji López-Alt
  • minutes
  • Serves 8 to 12

INGREDIENTS

12 oz

Bacon

2

Bay leaves

1

Large handful Cilantro, fresh stems leaves and fine

3

medium cloves Garlic

1 lb

Pinto beans, dried

2

Serrano chilies or 1 jalapeno

2

(14-ounce; 400g) cans Tomatoes, fire-roasted

1

White or yellow onion, diced (about 8 ounces; 225g), medium

6 cups

Chicken stock, homemade or store-bought low-sodium

2

sprigs Epazote

1

Kosher salt