HACIENDA COLORADO-STYLE BEANS ALA CHARRA
This bean dish can be either served as a side, or as a main course with white cooked riced added just before serving.
Provided by Major K.
Categories Beans
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Sort beans and remove any debris.
- Add beans to water in pressure cooker.
- Add 1/2 teaspoon salt.
- Soak overnight.
- Add the rest of the salt to taste, bacon, onion, and garlic powder.
- Pressure cook beans until tender, but firm.
- Cooking times will vaary with altitude, but 15-20 minutes on a medium rock will cook them well.
- Run cool water over pressure cooker lid before removing lid.
- Wait for vents to drop before rotating the lid from the pot.
- Add tomatos and cilantro.
- Stir and simmer on low until heated through.
- Add liquid smoke, if desired.
EASY 'CHARRO' BEANS
Mexican 'pork and beans' recipe. If you like, top with lime, green onion, salsa, cheese, and sour cream, even pork rinds.
Provided by PBOTHWELL
Categories Side Dish Vegetables Onion
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Fry bacon strips in a large skillet over medium heat until crisp. With a slotted spoon, remove bacon to paper towels. Reserve 1/2 cup bacon drippings.
- Place drippings in a large pot, and warm over medium heat. Fry onions until light brown. Stir in ham and chorizo. Reserve 1 cup of beans, and add the rest to the pot, along with the chipotle and garlic.
- Mash the reserved beans, then add to the pot. Simmer beans until thick and soupy, about 30 minutes. (If the beans become too dry, stir in water). Remove chipotle and garlic, and serve.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 36.7 g, Cholesterol 42.2 mg, Fat 25.4 g, Fiber 10.8 g, Protein 21 g, SaturatedFat 9.2 g, Sodium 1297.5 mg, Sugar 1.1 g
BEANS A LA CHARRA
Steps:
- Sort through the beans and rinse them in cold water. In a large stockpot set over high heat, boil the beans in the 12 cups water for 2 minutes. Remove the pot from the heat, cover, and let the beans soak for 1 hour. Roast the poblano chile with a kitchen torch, over a gas burner, or under an oven broiler until evenly charred. Rinse it in cold water to remove the charred skin, then stem, seed, and chop it into small dice; set aside.
- Place the ancho chiles in a medium bowl and cover with hot water. Use a plate or small bowl to weigh down the chiles, keeping them submerged. Soak them until softened, about 15 minutes. Drain the chiles, reserving 1/4 cup of the soaking water. Puree the softened chiles and the reserved chile soaking water in the jar of a blender or the work bowl of a food processor fitted with the metal blade. Use a wooden spoon to push the pureed chiles through a strainer and into a bowl; set aside.
- In a large skillet, brown the bacon over medium heat until crisp; drain on paper towels. In the same skillet, sauté the onions, jalapeños, garlic, and poblano in the bacon fat over medium heat. Add the onion mixture to the beans and their soaking water in the stockpot.
- Add the tomatoes, pureed ancho chiles, salt, and beer. Bring the beans to a gentle simmer over medium heat and cook, uncovered, until the beans are tender, about 1 1/2 hours. Crumble the cooked bacon and stir into the beans. Serve warm in small bowls, sprinkled with cilantro.
- do it early
- The beans can be made up to 5 days in advance and refrigerated.
BEANS ALA CHARRA
Make and share this Beans Ala Charra recipe from Food.com.
Provided by mskate
Categories Beans
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In pot, soak beans over night in the water to cover the beans.
- The next day, cook the bacon until crisp, over medium heat until done, 5 to 8 minutes.
- Add the onion, garlic, and jalapeño; cook for 5 minutes.
- Stir in the chili powder and the cumin and cook for 1 minute.
- Add 1 cup of the water from the beans to this to loosen the crispy crumbs and put all in the beans. Bring beans to a boil; turn to med low and cook until tender, about 1 1/2 to 2 hours or until beans are soft.
- When beans are cooked, add the salt and cook 1 to 2 minutes more. Keep warm until ready to serve.
Nutrition Facts : Calories 87.5, Fat 8, SaturatedFat 2.6, Cholesterol 11.6, Sodium 1031.5, Carbohydrate 1.9, Fiber 0.5, Sugar 0.4, Protein 2.3
FRIJOLES A LA CHARRA
This is a really tasty pinto beans recipe made in the slow cooker. This recipe is great to serve along with enchiladas or to take to a barbecue or potluck.
Provided by KIM93306
Categories Side Dish Vegetables Tomatoes
Time 5h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High.
- Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans.
- Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.
Nutrition Facts : Calories 353.4 calories, Carbohydrate 39.8 g, Cholesterol 19.3 mg, Fat 13.8 g, Fiber 12.8 g, Protein 16 g, SaturatedFat 4.5 g, Sodium 741 mg, Sugar 2.1 g
CHUCKWAGON BEANS (FRIJOLES A LA CHARRA)
A tasty Mexican side-dish that can be as hot as you want it depending on how many jalapeño peppers you use. You do not have to soak the beans overnight, which is nice.
Provided by Sky Valley Cook
Categories Mexican
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse beans thoroughly with cold water.
- Combine beans, water, and ham hock in dutch oven. Heat to boiling, and reduce heat to low (simmer) and cover. Simmer about 1 1/2 hours. Beans should be tender, but not soft.
- After the 1 1/2 hours of cooking beans, heat oil in skillet, and cook onions until they are soft. Add tomato paste, garlic, and jalapeño peppers to onion, stirring well for approximately 30 seconds.
- Add onion mixture and salt to beans, stir well, cover and cook for approximately 30 minutes. Beans should be soft.
- Remove ham hock from beans. Remove meat from bone. Chop meat and return to beans.
- Add cilantro to beans and serve with chips.
Nutrition Facts : Calories 115.3, Fat 9.5, SaturatedFat 1.2, Sodium 244.9, Carbohydrate 6.5, Fiber 0.7, Sugar 1.8, Protein 3.1
BORACHO BEAN SOUP OR FRIJOLES A LA CHARRA (RESTAURANT STYLE)
This is the closest recipe I've found to the Restaurant-Style Mexican Boracho Bean Soup that I like so much. (Anita) LOVE this Soup!!
Provided by Recipe USA
Categories Beans
Time P1DT12h
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- 1. In a pot, cook pinto beans with enough water to cover and salt for approximately 4 hours, until done. Set aside.
- 2. Put (cut up) bacon pieces in skillet and fry until half done.
- 3. Add onion, jalapeno, cilantro, Ro-tel tomatoes (undrained) and saute approximately 4 minutes over medium heat.
- 4. Add to cooked pinto beans and blend. Serve hot.
- Please note that you can omit the Jalapeno pepper if you add the Ro-Tel tomatoes, since Ro-tel has Jalapeno in it.
- You can also add all ingredients (dry beans, etc.) to crockpot and cook on high for approximately 6 hours.
- This is the closest recipe I've found to the Restaurant-Style Mexican Boracho Beans that I like so much (Anita).
- CAN BE FROZEN.
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CHARRO BEANS RECIPE | BON APPéTIT
From bonappetit.com
5/5 (5)Estimated Reading Time 2 minsServings 8
- Drain beans, place in a large pot, and add 10 cups water to cover. Add garlic, bouillon paste, and salt and bring to a simmer. Cook until beans are just tender, 30–35 minutes. Stir in coriander, cumin, garlic powder, onion powder, and cayenne and cook, stirring occasionally, 5 minutes. Taste and season with more salt if needed.
- Remove beans from heat and stir in onion, tomato, and cilantro. Cover and let sit 5 minutes for flavors to meld.
- Do Ahead: Beans (without onion, tomato, and cilantro) can be cooked 5 days ahead. Let cool; cover and chill. Reheat over medium before adding remaining ingredients.
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