Frijoles Charros
Ingredients
1 pack (12oz) center cut bacon (sliced into roughly 1 inch pieces)
1 pack of sausage links (use anything like hotdogs or traditional flavor kielbasa links) (sliced)
1 small yellow onion (diced)
2 tomatos (diced)
2 (29oz) cans pintos
3 cups water
1 (7oz) can pickled jalapeños (La Costeña brand)
2 cups original V8
1 small handful of cilantro (chopped)
In a large pot over medium-high, cook the bacon until almost fully cooked and starting to get crispy. Throw in the sausage and cook for a minute in the bacon fat. Drain out all the fat and add in the diced tomatoes and onion. Cook for 1-2 mins. Then add the 2 cans of pintos (do not fully drain the beans. Just slightly drain off the top (about 1/4c. of the liquid) and dump the rest into the pot along with the water and V8. Drain the pickled jalapeños into the pot (you want ALL the liquid and the jalapeños. avoid getting the onion and carrot slices in the pot). Boil for 5-10 minutes. Stir in the cilantro.
NOTES: DO NOT add salt before tasting. Most of the time between the salt in the cans of beans and the pickled jalapeños are enough and it normally doesn’t need any added salt)
If you do not like it as spicy, do not add as much of the jalapeño juice… if you like it spicier, add more.
