Cowboy Charro Beans with Smoked Sausage and Heirloom Pinto Beans

Directions

1. Place the Ayocote Pinto Beans in a large bowl and cover with several inches of water. Let them soak overnight at room temperature. For a quick soak, bring beans and water to a boil for 2 minutes, then cover and let sit for 1 hour. Drain and set aside.

2. In a large Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Add the chopped bacon and cook until browned and crispy, about 5–6 minutes. Add the sliced smoked sausage and cook until it begins to caramelize, about 5 more minutes.

3. Add the diced onion and jalapeño to the pot and cook until softened, about 4 minutes. Stir in the garlic and cook for another 1 minute, until fragrant. Add the diced tomato and cook until it begins to break down, about 3 minutes.

4. Stir in the I’m Your Huckleberry Cowboy Rub and drained beans. Pour in 6 cups of water or broth. Bring the mixture to a boil over medium-high heat.

5. Reduce heat to low and cover the pot. Simmer gently for 1.5 to 2 hours, or until the beans are fully tender and the broth has thickened slightly. Stir occasionally and add a bit more water if needed to keep beans just covered.

6. Taste and adjust seasoning with more rub if needed. Ladle into bowls, garnish with fresh cilantro, and serve with lime wedges and crumbled queso fresco if desired. Serve warm with tortillas, cornbread, or over rice.