Charro Bean Soup Recipe

Soak and cook beans (or quick-cook)

Rinse 2 cups dried pinto beans and remove debris. For best texture, soak beans in cold water to cover by 2 inches for 6–8 hours or overnight, then drain. If skipping soak, rinse and proceed. Place soaked/drained beans in a large pot with 10 cups fresh water. Bring to a boil, then reduce to a simmer and cook partially covered until beans are tender but not falling apart, 45–60 minutes (soaked) or 75–90 minutes (unsoaked). Skim foam occasionally.

Prepare aromatics and meats

While beans cook, chop 1 yellow onion (medium dice), mince 4 garlic cloves, seed and mince 1 jalapeño, dice 1 tomato. Dice 6 slices bacon. If using chorizo, remove casing and crumble. In a large Dutch oven or heavy pot, heat 2 tbsp vegetable oil over medium heat. Add diced bacon and cook until fat renders and pieces are crisp, about 6–8 minutes. Remove with slotted spoon to a plate, leaving fat. If using chorizo, add it now and brown, breaking up, 4–5 minutes; transfer with bacon.

Sauté vegetables

To the same pot with remaining fat, add the diced onion and sauté 4–5 minutes until translucent. Add minced garlic and jalapeño and cook 30–60 seconds until fragrant. Add diced tomato and cook 2–3 minutes until it softens and releases juices.

Combine and simmer

Once beans are tender, drain (reserve 1–2 cups of bean-cooking liquid) and add the cooked beans to the pot with the sautéed aromatics and meats. Add 1 cup canned diced tomatoes with juice and 4 cups low-sodium chicken broth. Stir in 1 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp black pepper, 2 tsp kosher salt (adjust later), and 1 bay leaf. If the soup is too thick, add reserved bean liquid or water to reach a slightly brothy consistency. Simmer gently uncovered for 20–25 minutes to allow flavors to marry. Taste and adjust salt and pepper.

Finish soup

Remove and discard the bay leaf. Stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro. Fold in the reserved crispy bacon and keep warm until serving.

Rinse 1 cup long-grain rice under cold water until water runs clear. In a small saucepan combine rinsed rice, 1.5 cups water, 1/2 tsp salt and 1 tsp oil. Bring to a gentle boil, reduce heat to low, cover and cook 15 minutes. Remove from heat and let rest, covered, 5 minutes. Fluff with fork before serving.

Combine 2 seeded and diced roma tomatoes, 1/4 cup finely diced white onion, 1/2 seeded and minced jalapeño, 2 tbsp chopped cilantro, 1 tbsp lime juice and 1/2 tsp kosher salt in a bowl. Mix, taste and adjust seasoning. Let sit at least 10 minutes for flavors to meld.

Stack 4 corn tortillas and cut into 1/4-inch strips. Heat 1/2 cup vegetable oil in a heavy skillet over medium-high until shimmering (around 350°F). Fry strips in batches until crisp and lightly golden, about 1–2 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined tray and immediately sprinkle with 1/4 tsp coarse salt.

Dice 1 ripe avocado and toss gently with a squeeze of lime if desired to prevent browning. Keep ready for garnish.

To serve: ladle soup into bowls, add a scoop of rice on the side or under the soup per guest preference, top with pico de gallo, a handful of tortilla strips and a few chunks of avocado. Garnish with extra chopped cilantro and lime wedges if desired.