Abuelos Charro Beans Food

CHARRO BEANS - AUTHENTIC MEXICAN RECIPE

Steps:

• Add the rinsed beans to a large pot with plenty of water, salt, and a small piece of onion.
• Let boil for about 1.5 hours, checking often to make sure that there is still enough water.
• Add the rinsed beans to a slow cooker with plenty of water, salt, and a small piece of onion.
• Turn the slow cooker on to high and heat for 3 hours.
• Add the bacon to a large pot and cook for about 5 minutes.
• Add the chorizo and continue cooking until cooked through.
• After about 5 minutes, add the ham, the beef franks, and the seasonings (including the garlic).
• Next, add the tomatoes, the cilantro, the onion, the jalapeno, and the chipotle pepper and cook for 5 additional minutes.
• Finally, add the cooked pinto beans and the water that they were cooked in and let boil for about 15 minutes so that all of the flavors can combine.
• If you want to thicken your charro beans, you can combine 2 tablespoons of corn starch with 1/4 cup of cold water and mix well before adding it to the pot.
• Serve hot as a side dish or on its own.

MEXICAN CHARRO BEANS

Steps:

• Rinse and pick over beans.
• Bring the beans to a boil in a large pot of water and cook over medium heat for 1½ to 2 hours until they tender but still firm.
• Before the beans are done, fry the bacon in a large skillet until halfway cooked.
• Add garlic, tomatoes, onions, and green pepper; continue cooking with bacon until the bacon crisp.
• Add a can of beer to bacon mixture and simmer a few additional minutes, or longer if you like your beans softer.
• Add chopped cilantro and jalapenos; combine everything in one large pot.
• Add salt and pepper to taste.

ABUELO'S CHARRO BEANS RECIPE

Steps:

• Rinse and pick over beans.
• Fill a large pot with water. Place pot over medium heat and bring to a boil.
• Add beans. Cook, at a simmer, until tender, but still firm, about 1 1/2 to 2 hours.
• Add chopped bacon to a large skillet. Place over medium heat and fry until about halfway done. Remove bacon to a paper towel-covered plate to drain. Set aside. Do not clean skillet.
• Return skillet to heat. Add garlic, tomatoes, onions and green pepper. Cook until tender.
• Return bacon to pan. Continue cooking beans until the bacon is crisp.
• Add a can of beer to bacon mixture. Simmer a few additional minutes.
• Add chopped cilantro and jalapeño. Simmer a few additional minutes.
• Pour bacon mixture into beans.
• Taste. Add salt and pepper to taste.
• Check bean. If they are too hard, allow to simmer for a bit longer.
• Serve hot.

CHARRO BEANS

Steps:

• Pour dry beans into a colander and rinse them off, removing any unwanted pieces. Add to a large pot with 6 cups of water (or enough to cover them by about 2 inches), a small chunk of onion, bay leaf and 1/2 teaspoon of salt.
• Bring to a boil, then reduce heat to a simmer and cook for 1 to 2 hours, until the beans are tender, but not bursting. (Mine usually take about 1 hour but depends on how dry/old your beans are). Check them a few times during cooking to make sure they are covered in water and add a little more water if needed.
• Once the beans are tender, drain them, reserving the liquid and pouring it into a measuring cup. Add additional water (or reduce liquid if needed) to make 2 ½ cups of total liquid. Stir in 1 teaspoon chicken bouillon. Set aside.
• Add the bacon and chorizo to a large pot and cook for about 5 minutes or until bacon is cooked. Remove some of the grease. Add onion and garlic and cook until onion is translucent. Add ham (sausages, if using), diced tomatoes, peppers, cilantro, oregano, paprika, cumin, black pepper and cook for 5 additional minutes.
• Add cooked beans and broth and simmer for 15 minutes. Taste and season with salt and pepper, or additional spices if needed. Garnish with cilantro before serving.
• Serve as a main dish, wish warm tortillas, or as a side dish. When serving as a side dish I like to thicken the beans by adding a cornstarch slurry at the end (1 tablespoon of corn starch mixed with 2 tablespoons of water).

CHARRO BEANS

Steps:

• Rinse and pick over beans.
• Place in a large pot and cover with water, approx 6-7 cups. Bring to a boil then cover and cook over med-low heat for 2-2 1/2 hours, until tender but still firm.
• Before the beans are done, fry the bacon in a large skillet until crisp. Remove and place on a small plate.
• Add garlic, onions and green pepper to the bacon grease in the skillet and cook till tender.
• Return the bacon along with the tomatoes to the skillet. Add the can of beer and simmer for a few minutes.
• Add the chopped cilantro and jalapenos to the skillet then put everything into the large bean pot.
• Add salt and pepper to taste.

CHARRO BEANS

Steps:

• Cook the beans, strirring occasionally, in the boiling water until when squished between two figers they skin opens. If you need to add more water occasionally, it should be very hot. since cold water will toughen the beans.
• Add salt to taste 10 minutes before turning off flame.
• Take away from flame and set apart.
• Brown the bacon in hot cooking oil and add to it the onion and garlic.
• Add to the bacon sauté the beans along with the epazote sprig. Let it come to a boil, and then add the chile and the pork rind.
• Check seasoning and serve hot.
• Garnish each served bowl with cilantro.

ABUELO'S CHARRO BEANS

Steps:

• Rinse and pick over beans. Bring beans to a boil in a large pot of water and cook over medium heat for 90 to 120 minutes until they are tender but still firm.
• Before the beans are done, fry the bacon in a large skillet until crisp. Remove from skillet.
• Add garlic, tomatoes, onion and green pepper to same skillet and cook until tender.
• Return bacon to pan.
• Add a can of beer to the bacon vegetable mixture and simmer a few additional minutes.
• Add chopped cilantro and jalapenos. (Seeds make it hotter so be careful.).
• Combine everything in one large pot and add salt and pepper to taste.