My friend Rick told me about his mother’s charro beans, which were a staple for dinner at his house when he was growing up. The pot started with cooked pinto beans, which she paired with bacon, tomatoes, garlic, onions, and jalapeños. This is the standard method that I have been familiar with for most of my life.
Then Rick said she had a secret ingredient. I asked if he was going to tell and he made a face and said little words. “Little one?” I asked. “Like hot dogs?” He said yes. Though it was the addition he liked the least. . .
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