Charro Bean Tostadas

Start by rinsing the tomatoes and then roast them in the oven (400F) for 20 minutes or until you need them. I usually de-stem the tomatoes knowing that any juices leftover in the roasting pan will be used as well.

Chop up the bacon into bite-sized pieces. Cook the bacon in a large skillet or saucepan over medium-high heat until lightly browned. You can optionally drain off some bacon fat but I like to leave it in. Note: putting the bacon in the freezer for a few minutes can make it easier to chop up.

Finely chop 1/2 onion and add it the bacon. I usually reduce heat to medium after the bacon is cooked. Let the onion cook for a few minutes and then add 2 minced garlic cloves and cook briefly, 30-60 seconds.

Add the remaining ingredients to the pan: the roasted tomatoes, 2 cans pinto beans (drained and rinsed), 3 minced chipotles in adobo, 1/2 teaspoon Mexican oregano, 1/2 teaspoon salt, freshly cracked black pepper, and 2 cups of stock (or water). Combine well and let simmer for 15-20 minutes or until the liquid has reduced down a bit. Note: I usually just plop the roasted tomatoes in the pan directly from the oven and give 'em a rough chop.

Be sure to give a final taste for seasoning as beans are hypersensitive to salt amount! I added another generous pinch of salt so that is a heaping teaspoon total for this batch, but keep in mind that the exact salt level will depend on which beans and stock you use.

To make the Charro Bean puree, scoop out half of the beans and add them to a blender or food processor. Add a couple spoonfuls of the broth and combine well. If it's not combining readily then simply add a few more splashes of the broth. Note: if by chance you add too much broth and your puree comes out quite thin, simply cook it in a skillet over medium heat where it will reduce down to a thicker consistency similar to refried beans.

To make the Tostadas, add a thin layer of the Charro Bean puree to a warm Tostada shell along with your choice of garnish. I used Pickled Jalapenos, Queso Fresco, freshly chopped cilantro, and a final squeeze of lime. Here's more info on baking your own tostada shells.

Store leftover Charro Beans in the fridge where they will keep for a few days.