A recipe for Mexican charro beans, sometimes called "cowboy beans," calls for 6 ounces bacon, 8 ounces uncased Mexican chorizo and 1/2 cup chopped white onion. The remaining ingredients are 1/2 pound Roma tomatoes, 1 teaspoon kosher salt and 5 cups cooked pinto beans. Cook the meats in a deep skillet, then add the onion and jalapeño. Once they are soft, add the tomatoes and cooked beans. Cook for eight to 10 minutes. Serve hot.
Use medium-high heat to brown the bacon and the chorizo. Cook both of the meats until they are browned and just starting to crisp. This takes from seven to nine minutes.
Remove the seeds from the jalapeño if you prefer less spicy beans. Chop the jalapeño finely before adding it to the pot. Reduce or increase the amount of jalapeño as desired. Chop up 2 or 3 Roma tomatoes to get 1/2 pound. Add them to the meats, onions and pepper, and cook for three to four minutes or until they become mushy and soft.
Stir in both the beans and their cooking liquid. Cook the charro beans for eight to 10 minutes. The beans need to be moist but not watery. If they are too dry, add water. Serve the beans hot with a side of corn tortillas and a garnish of fresh cilantro.