A flavorful and hearty dish inspired by traditional Mexican charro beans, perfect for any gathering.
Rinse and sort the pinto beans, removing any debris.
Soaking the beans overnight can reduce cooking time and improve digestibility.
In a large pot, cover the beans with water and bring to a boil. Reduce heat and simmer until tender, about 1.5 to 2 hours.
Check the beans occasionally and add more water if needed to keep them submerged.
In a skillet, cook the smoked sausage over medium heat until browned.
Cut the sausage into bite-sized pieces for even cooking.
Add the chopped onion, diced tomatoes, and bell pepper to the skillet. Cook until the vegetables are softened.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the minced garlic and cook for an additional minute.
Adding garlic later prevents it from burning and becoming bitter.
Pour the beer into the skillet and simmer for 5 minutes.
The beer adds a rich flavor; choose a lager for a mild taste.
Combine the skillet mixture with the cooked beans in the large pot. Stir well.
Mix gently to avoid breaking the beans.
Add the chopped cilantro and sliced jalapeno. Season with salt and pepper to taste.
Adjust the seasoning gradually, tasting as you go.
Serve hot, garnished with additional cilantro if desired.
Pair with warm tortillas or rice for a complete meal.
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