Charro Beans

Drain and rinse the soaked pinto beans. Dice the onion, mince the garlic, and dice the jalapeño (removing seeds if preferred). Chop cilantro and slice green onions for garnish.

In a large heavy-bottomed pot or Dutch oven over medium-high heat, render the bacon or pork sausage until crispy, about 5–7 minutes. Remove with a slotted spoon and set aside, leaving 2 tbsp of fat in the pot.

Add the diced onion to the pot and sauté until softened, about 4 minutes. Stir in the minced garlic and diced jalapeño, cooking for another minute until fragrant.

Add the drained beans, vegetable broth, cumin, smoked paprika, and bay leaves to the pot. Stir to combine. Bring to a boil, then reduce heat to low, cover partially, and simmer gently for 60–90 minutes, stirring occasionally, until the beans are tender and the broth has slightly thickened.

Return the cooked bacon or sausage to the pot and stir through. Taste and adjust seasoning with salt, black pepper, and additional cumin or paprika as needed.

Ladle the beans into bowls and top with fresh cilantro, sliced green onions, crumbled queso fresco, and a lime wedge on the side for squeezing over.