Let’s talk Charro Beans with Pasture Raised Smoked Ham Hocks — the kind of hearty, soul-satisfying dish that fills your kitchen with the most mouthwatering aroma and has deep roots in tradition. Named after charros, the traditional Mexican horsemen, charro beans are usually made with bacon, but using our pasture raised smoked ham hocks takes things to a whole new level. They add incredible depth of flavor, tender shredded ham throughout, and thanks to the collagen from the bone, the broth simmers into a silky, rich consistency that’s just *magic.* 

After a simple overnight soak and about an hour of simmering, you’ll have a pot of beans so flavorful they can easily steal the show (plus, your house will smell fantastic). Serve them as a Tex-Mex side, spooned over rice with lime and Cotija, or mash them up into smoky refried beans for huevos rancheros, nachos, or breakfast tacos. However you enjoy them, you’re gonna be hooked! 

INGREDIENTS

• Two 1915 Farm Pasture Raised Smoked Ham Hocks
• 1 lb. dried pinto beans, soaked overnight
• 2 Tbsp 1915 Farm Pasture Raised Lard (or rendered and strained bacon fat)
• 1 large yellow onion, finely diced
• 5-6 cloves garlic, finely minced or grated
• 2 serrano chiles or 1 large jalapeño (if you don't want it too spicy, remove ribs & seeds), finely minced
• 1 cup fire roasted crushed tomatoes, drained of liquid
• 6 cups (1.5 qts.) chicken broth
• 1 Tbsp kosher salt, more to taste
• 1 tsp dried oregano
• 2 bay leaves, optional

To Serve – 

• Fresh cilantro leaves, torn or roughly chopped
  
• Crumbled Cotija cheese
• Lime wedges
• Red onion, very finely diced

INSTRUCTIONS

The Night Before: Soak the Beans – place dried beans in a large bowl or container. Cover completely with water. 

Day Of: Make the Beans – drain soaked beans and set aside while prepping ingredients. Place a 6-quart or larger Dutch oven over medium heat. Add 2 Tbsp lard or bacon fat. Once melted and hot, add diced onion and sauté for 5-6 minutes, or until onions just begin to brown. Next, add the garlic and cook, stirring until fragrant, 2 minutes or so. Add minced serrano and jalapeño and tomatoes. Cook for a minute more before adding the smoked ham hocks, soaked beans, chicken broth, a couple pinches of kosher salt, oregano, and bay leaves if using.

Stir to combine and bring to a boil over high heat. Reduce to a simmer over low heat and cover with a lid. Simmer for 1 hour. Beans should be completely tender at this point, make sure to test a few to make sure there aren't any undercooked ones. 

Remove ham hocks to a cutting board, removing skin around them and shredding the tender meat. Add meat back to pot of beans and stir to combine. Taste and adjust seasoning, adding more salt if needed. Turn off heat and cover until ready to serve, gently reheating over low if needed.

To Serve – serve with crumbled Cotija cheese, cilantro, red onion, and lime wedges. Excellent as a side dish or main dish with some warmed tortillas for dipping! 

Leftovers last for 3-4 days in the fridge and freeze well :)

We hope you liked this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our pasture raised pork – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!

Recipe from Food 52