A traditional Mexican dish named for her charros (cowboys), charro beans (frijoles charros, cowboy beans) are pinto beans simmered with onions, garlic, chilies and tomatoes. I’m adding black beans, epazote and Mexican oregano and serving it a roasted, scooped-out chayote (Aztec chayotli) squash with red chili corn pone on the side.. Soak dried beans overnight, … Continue reading Charro Beans with Roasted Chayote and Red Chili Corn Pone