- 1 pound dried fresh pinto beans (@ 2 cups)
- 8 cups cold water
- 1 medium onion, diced
- 1 jalapeno, diced
- 1 poblano chili pepper, diced
- 1 large Roma tomato, diced
- 3 cloves garlic, minced
- 1 chipotle chili pepper in adobo, minced
- 1/3 cup extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 bunch cilantro
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1 8oz package of vegan chorizo
- 2 slices sourdough bread
- 2 tablespoons bacon flavored oil (vegan), or olive oil and 1/8 teaspoon liquid smoke
- Clean and soak beans overnight (add 1 teaspoon of salt to water)*
- The next day, remove any additional debris from the beans.
- Add beans to a large dutch oven with 8 cups water and salt. Bring beans to a boil and reduce heat. You do not want a rapid boil.***
- Skim any foam from the top of the beans. **
- Cook beans for approximately 2.5 hours on low. Taste for tenderness around the 2-hour mark.
- Heat a medium skillet over medium heat in the last 15 minutes of bean cook time.
- When the oil shimmers, add onions and peppers. Saute until onion begins to soften and turn opaque about 7-8 minutes.
- Add garlic and saute until it becomes fragrant about 30 seconds. Add spices (except cilantro) and stir well.
- Add diced tomatoes and chipotle pepper. Add chorizo and cook until browned. Cook for about 5-7 minutes. If the ingredients begin to stick, add 2 tablespoons of stock or water and deglaze. Taste for seasoning.
- Taste beans for doneness. Add tomato/pepper mixture to the beans if they are almost ready. Stir well to incorporate. Top beans with 1/3 cup of olive oil or other rendered fat.
- Add cilantro and cover, and cook for 20-30 minutes.
- While the beans are in the final cooking stage, pulse breadcrumbs in a blender or food processor. Do not over-process. You want medium size bread crumbs.
- Add 2 tablespoons of bacon-flavored oil (or olive oil and liquid smoke) in a small skillet, and when oil is shimmering, add breadcrumbs. Cook over medium heat until bread crumbs have browned. About 4 minutes. Do not let them burn.
- When beans are done, taste for seasoning. They may need more salt. Remove the strings of cilantro.
- Add beans to a bowl and top with bread crumbs and minced cilantro to serve. I drizzled with a little bit more olive oil to finish.
*Add to a colander to rinse, then add to a pot and fill with water. Pick out any rocks or beans that are broken. Much of the debris should float.
**This is referred to as “scum.” The scum has some amino acids and impurities, which could include toxins.
***Slowly cooked beans equal tender, creamy, and evenly cooked beans.
Keywords: Mexican beans, charros, bean dish