All, Recipes

Frijoles Charros

Bridget Maloney

Ingredients:

  • ½ lb. bacon cut in ½-inch pieces
  • 1 cup onion, diced
  • 1 tsp. GOYA® Minced Garlic or 2 cloves garlic, minced
  • 1 tbsp. GOYA® Recaito
  • 1 Chipotle Chile from 1 can (7 oz.) GOYA® Chipotle Chiles in Adobo Sauce, or to taste
  • 1 packet Sazón GOYA® without Annatto
  • 1 can (8 oz.) GOYA® Tomato Sauce
  • 1 packet GOYA® Chicken Flavored Bouillon
  • 2 cups water
  • 2 cans (15.5 oz. each) GOYA® Pinto Beans, drained and rinsed 
  • GOYA® Adobo All-Purpose Seasoning with Pepper to taste
  • GOYA® Queso Fresco, crumbled (optional to serve)

Directions:

  1. In a 4-quart saucepan over medium heat, cook bacon until browned. Drain off all but 1 tbsp. of fat.

  2. Stir in onion and garlic, and cook until onions are translucent.

  3. Stir in recaito, chipotle, sazón, tomato sauce, bouillon, water and beans and bring to a boil. Lower heat and simmer, uncovered, for 10 minutes or until thick, but still soupy, stirring occasionally. Season with adobo.