The flavorful beans work so well with different flavors and meals. While it’s popular to enjoy the beans with a fresh, warm tortilla, you can also eat them with grilled meat from beef to chicken and even shrimp. Because they add such a hearty and savory element to the plate, they work well as a side to enchiladas and fajitas as well. Imagine things you would normally put refried beans on the side of, you can also use charro beans. They give a different, spicy, more savory flavor that you’re going to love! Charro beans are similar to the dish ‘borracho beans’ but also different. Although they have many of they same ingredients, the main difference of the two is that the liquid of the borracho beans comes from pouring in beer, hence where the name “borracho” comes from, “drunk” in Spanish. Cook bacon – Once you’ve soaked the beans, cook the bacon, crumble, and set aside. Add remaining ingredients – Sauté the onion and add the rest of the ingredients except the cilantro and cooked bacon. Simmer until done. Serve – Stir in the bacon and top with cilantro, then serve! Finish it off – As an optional step, top with fresh jalapeño slices, cheese, pico, salsa, sour cream, and/or cilantro. Add ham or chorizo: I am happy with just adding bacon on the beans but you can also add ham cubes or chorizo to beef it up even more. Kick up the heat: feel free to add an entire can of jalapeños to the recipe to spice it up. For the instant pot, use the sauté setting and cook the bacon until crisp, then remove and chop. Add onion and sauté until onions are clear (about 5 minutes). Add remaining ingredients except cooked bacon and cilantro and cook on high pressure for 35 minutes. Slow release 20 minutes, then quick release. Stir in bacon and cilantro at the end. We want to hear from you! Please leave a review. Rate and Review
