2 cups dried pinto beans (soaked overnight)
1 tablespoon olive oil
1 medium onion, diced
4 cloves garlic, minced
1 jalapeño pepper, diced (remove seeds for less heat)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
6 cups chicken or vegetable broth
1 (14.5 oz) can diced tomatoes with green chilies
cooked bacon or chorizo, crumbled (optional)
Salt and pepper to taste
Chopped fresh cilantro for garnish
Lime wedges for serving
5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for about 1.5 to 2 hours, or until the beans are tender, stirring occasionally.
6. Season: Once the beans are cooked, taste and add salt and pepper as desired. If you prefer a thicker consistency, you can mash a small portion of the beans with the back of a spoon to create a creamier texture.
7. Serve: Ladle the charro beans into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.
📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat gently over low heat, stirring frequently. Add a splash of broth or milk if the sauce has thickened too much. Avoid boiling to prevent curdling. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving**: Serve over rice, pasta, quinoa, or with crusty bread to soak up the sauce. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).