This ranch-style or norteño cooking of Northern Mexico is epitomized by its use of beans. Frijoles charros are traditionally cooked over open fire with chiles, herbs and meat. Around Monterrrey, a little beer is added for flavor to create a dish often referred to as borrachos or "drunken beans".

½ lb. bacon cut in ½-inch pieces

1 cup onion, diced

1 tsp. Goya Minced Garlic or 2 cloves garlic, minced

1 rounded tbsp. Goya Recaito

1 Chipotle Chile from Goya Chipotle can, or to taste

1 packet Sazón Goya without Annatto

1 can Goya Tomato Sauce (8 oz.)

1 packet Goya Powdered Chicken Bouillon

2 cups water

2 cans (15.5 oz. each) Goya Pinto Beans, drained and rinsed

Goya Adobo with Pepper to taste

1.	In a 4-quart saucepan over medium heat, cook bacon until browned. Drain off all but 1 tbsp. of fat.
2.	Stir in onion and garlic, and cook until onions are translucent.
3.	Stir in Recaito, Chipotle, Sazón, tomato sauce, bouillon, water and beans and bring to a boil. Lower heat and simmer, uncovered, for 10 minutes or until it reaches desired consistency, stirring occasionally. Season with Adobo.

Serves 6-8