Frijoles Charros (Cowboy Beans)

Put the beans in a large pot with the bay leaves and 2 L of water. Bring to a boil, then lower to a gentle simmer and cook, partly covered, for 1½–2 hours, until completely tender. Top up with hot water if they get too dry.

💡 Salt only after the beans are soft. Adding salt too early is the classic reason beans stay firm and split — it toughens the skins before the insides can cook.

While the beans cook, fry the bacon in a dry pan over medium heat until it renders its fat and browns. Add the chorizo and cook, breaking it up, until crumbly and cooked through.

Add the onion and garlic to the same pan and cook until soft, then the tomatoes and jalapeños. Fry 5–6 minutes until the tomatoes collapse into a rough sauce.

Tip the whole fried mixture — fat and all — into the pot of soft beans. Season with salt and simmer everything together for 20 minutes so the flavours marry and the broth turns smoky and red.

💡 Frijoles charros are meant to be soupy — keep them loose and brothy, not thick like refried beans. If the pot tightens up, just stir in more hot water.

Stir in the chopped cilantro off the heat and serve in bowls with warm tortillas — as a hearty side to grilled meat, or a meal on its own.