"Charro beans or frijoles charros came from Guadalajara, Mexico. Here in Texas they are also called “cowboy beans,” there is many versions and every region in Mexico has their own twist."
1 teaspoon thyme leaves, chopped
5 cups of beans, with broth (save extra broth in case the mix gets too thick)
1 medium onion, chopped
3 tomatoes, chopped
1 serrano pepper, thinly sliced (I use 2 to 3; as suits your heat preference)
9 slices of bacon, chopped
1 tablespoon ground cumin
1 Kiolbassa Jalapeno sausage, cooked and sliced
2 garlic cloves chopped
Salt & Pepper
Cilantro, washed and thick stems removed, chopped
Heat a large pot or Dutch oven (you will need enough room for the beans) and add bacon. Cook bacon until crispy and remove from pan, add sausage to the pan to slightly crisp and heat through. Remove the sausage and add onions. Stir frequently to loosen the brown bits from the bacon. Cook for two to three minutes.
Add tomatoes and serranos and continue to stir to remove any leftover bits. You want all that flavor in your beans. Add the cummin, garlic, salt and pepper. Stir to combine. Add your brothy beans, and heat through.
Taste for seasoning and add salt or pepper if needed. Add the cilantro just before serving. (The cilantro will wilt quickly, and it does not make for a great presentation.)