Frijoles Charros y Frijoles Puercos

For this week’s bean adventure, I made Charro Beans, or Frijoles Charros. I looked at multiple recipes and cobbled together my own, which I’ll attempt to put down in words here: 1lb dried pinto beans, soaked for four hours then cooked with onion, carrot, and bay leaves. 4 tbsp bacon grease 1/4lb Mexican chorizo 1 serrano chile 4 garlic cloves 1/2 red bell pepper 1/2 poblano pepper 1 cup chopped tomatoes Salt Notes: I didn’t put any bacon in there, thinking the bacon grease + chorizo would be enough. Next time I think I’ll add bacon. I think this would be a good use for bacon ends you sometimes see on sale in butcher shops. I know charro beans are typically soupy, but I cooked this batch down until they were a little thicker, which is how I prefer them. I ate these frequently last week: On the side in a bowl, as an ingredient in tacos, as the sole ingredient in tacos, and in breakfast tacos. Delicious, versatile dish. Since I made a full pound of beans, I had plenty of leftovers. What…