Charro Beans
INGREDIENTS
- 2 cans Pinto Beans, drained & rinsed well
- Butter
- 1/2 lb Unger Meats Bacon, chopped
- 1/2 lb Unger Meats Chorizo, Raw
- 2 links Unger Meats Bratwurst (we used our Ballpark Bratwurst)
- 2 Tbsp Meat Church All Purpose Seasoning
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 3 Jalapeños, chopped fine
(include as many seeds and membrane as you like for your [referred heat level) - 2 large cans Crushed Tomatoes
- Crushed Red Pepper Flakes
DIRECTIONS
- Preheat the smoker grill to 300 F and open flame broiler to get a good sizzle when sautéing. On the flame side of the smoker, preheat a cast iron skillet so that the butter sizzles when you throw it in the pan.
- Add the bacon to the skillet and cook until it is about half done. Then add the raw chorizo sausage and break it up. Cook for about 5-7 mins until browned. Lastly, add the bratwurst to the meat mixture and stir to combine.
- After a few minutes, remove the meat from the skillet and set aside.
- Add more butter to the skillet and sauté the onions and jalapeños in the cast iron. Once the onions and jalapeños are soft. Add the garlic and then canned tomatoes; stir to combine. Add the red pepper flakes and Meat Church All Purpose Seasoning to the onion mixture.
- Finally, combine the onion mixture and meat/bean mixture in one large cast iron skillet.
- Turn the smoker grill down to 250 F and simmer for about 1 to 1 1/2 hrs with the lid on. If you want to get a bit of smoke on the beans, leave the lid off for the first 30 mins or so.
ENJOY!