How to Make Charro Beans

🧂 Ingredients

• 1 lb Dry Pinto Beans - Rinsed
• 10 Strips Hickory Smoked Thick Cut Bacon - Chopped
• 9 Oz Pork Chorizo
• 1 Yellow Onion - Chopped
• 2 tablespoon Minced Garlic
• 1 - 15 Oz Can Fire Roasted Tomatoes
• 4 Cups Chicken Broth
• 2 Cups Water
• 2 teaspoon Chili Powder
• 2 teaspoon Cumin
• ¼ teaspoon Black Pepper
• ½ teaspoon Dried Mexican Oregano
• 1 Bunch Epazote (Epazote De Comer)
• Cilantro for Garnish

Instructions

• 1 In the Instant Pot, set to Sauté, High, or a 12-inch Cast Iron Skillet, heat
  olive oil, and sauté diced onion until translucent and just beginning to brown.
• 2 Once the onion is browning add chopped bacon and cook just until it begins to
  crisp up.
• 3 Add Garlic mixing well and cooking until it becomes aromatic.
• 4 Stir in the pork chorizo until the whole mixture begins to resemble chili.
• 5 Pour this mixture into the pressure cooker pot and stir in the rinsed beans.
• 6 Add the can of fire roasted tomatoes, chicken broth, and water stirring to
  combine.
• 7 Stir in the chili powder, cumin, black pepper, and Mexican Oregano.
• 8 Sprinkle the top with a pinch or two of Epazote.
• 9 Seal the pressure cooker and set to 50 minutes on the soup setting.
• 10 When cooking is done allow for a natural release for at least 15 minutes and
  then you can quick release if need be.
• 11 Serve garnished with fresh cilantro and ENJOY!

Nutrition Info