Charro Beans Food

EASY CHARRO BEANS - MEXICAN PINTO BEANS

Steps:

• Cook bacon: Heat a large pot or Dutch oven over medium heat. Add the bacon (add a splash of neutral oil if you are using lean bacon) and cook, stirring occasionally, until the bacon is cooked and crispy, about 6-8 minutes. Use a slotted spoon and remove the bacon to a paper towel-lined plate. Turn off heat and drain or blot all but 2 TBS fat from the pot.
• Cook the chorizo: Increase heat to medium-high and add the chorizo to the pot. Cook undisturbed for 1 ½ minutes. Flip and cook another 1 minute undisturbed. Stir and continue to cook, using the back of a wooden spoon to break the chorizo up into small pieces, until browned, about 1 more minute. Use a slotted spoon and remove the chorizo to a SEPARATE paper towel-lined plate. Turn off heat and drain or blot all but 1 tablespoon of grease from the pot.
• Sauté vegetables + seasonings: Decrease heat to medium and add the onions and jalapenos. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin, sugar, chili powder, oregano and paprika. Season with ½ teaspoon salt. Cook, stirring, until fragrant, about 1 minute.
• Add remaining ingredients: Add in the beans, tomatoes, broth (or beef if using) and the reserved chorizo to the pot. Stir well to combine. Increase heat to medium-high and bring to a rapid simmer. Immediately reduce the heat to maintain a gentle simmer.
• Simmer: Simmer, stirring occasionally, for 25-30 minutes, or until slightly thickened. (NOTE: For soupier, more stew-like beans, cover the pot and simmer for the first 15 minutes, then remove the cover and simmer an additional 10 minutes.)
• Add bacon, cilantro & adjust for seasoning: Turn off the heat and add the bacon and half the cilantro. Stir to combine. Taste and adjust for seasoning with salt and pepper.
• Serve: Garnish with remaining cilantro, along with fresh tomatoes or Pico de Gallo and jalapenos if using. Serve and enjoy!

CHARRO BEANS (FRIJOLES CHARROS)

Steps:

• Heat oil in a large stock pot.
• Add the bacon. Cook until crispy.
• Remove the cooked bacon from the pot. Set aside.
• Drain the excess fat. Do not wash the pot.
• In the same pot, cook the chorizo.
• Drain any excess fat from the chorizo.
• Return the bacon to the pot.
• Add onion and jalapeno. Cook for 2 minutes.
• Add the diced tomato. Stir to combine.
• Cook for 5 minutes, or until the tomatoes have released their juices.
• Add the garlic, salt, cooked beans, and the bean broth.
• Stir to combine. Put a lid on the pot.
• Cook for 10 minutes.
• Add the hot dogs. Stir to combine.
• Cover and cook for an additional 5 minutes.
• Serve with tortillas and enjoy!

CHARRO BEANS

Steps:

• Give the tomatoes a good rinse and roast them in the oven at 400F for approximately 20 minutes or until you need them.
• Chop up the bacon into small pieces. Cook the bacon in a large skillet over medium-high heat until lightly browned (approx. 5-8 minutes depending on the size of the bacon pieces).
• Chop up a 1/2 onion and add it the bacon. I usually reduce heat to mediumish after the bacon is cooked. Let the onion cook for 3-5 minutes or until tender.
• Add 2 minced cloves of garlic and cook briefly, 30-60 seconds.
• Add the roasted tomatoes to the pan (roughly chopping them up in the pan is fine). Also add: 2 cans pinto beans (drained and rinsed), 3 minced chipotles in adobo, 1/2 teaspoon Mexican oregano (optional), 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.
• Salt to taste. I added another generous pinch to this batch (so that is approx. 1 teaspoon total) but keep in mind that if you are using store-bought stock that's high in sodium then you won't need to add as much salt. You can also add more heat at this point if you want a more fiery batch.
• Serve immediately. Note that these beans are best served in some of the broth.
• Alternatively, you can use part of the batch to make a bean puree. Simply add them to a blender or food processor and combine into a puree.
• Store leftovers in an airtight container in the fridge.

CHARRO BEANS RECIPE (FRIJOLES CHARROS)

Steps:

• Heat a large pan or a pot to medium heat and add bacon. Cook for 5 minutes, or until the bacon starts to crisp up. Remove the bacon and set aside.
• Drain excess bacon grease and add onion and jalapenos. Cook for 5 minutes to soften.
• Add the garlic and cook another minute.
• Add the reserved bacon, beans, tomatoes, chicken broth, chili powder, cumin, oregano and salt and pepper. Stir and reduce heat to simmer.
• Cover and simmer for 60 minutes or longer, until the beans are tender to your preference. Check at 45 minutes. It could take up to 90 minutes, depending on your beans. If the beans are too dry and not tender enough, add in a bit more broth or water to the pan and continue to simmer.
• Garnish with fresh chopped cilantro, chili flakes, crumbly white cheese and serve.

SLOW COOKER CHARRO BEANS

Steps:

• Place the beans in a colander, rinse well, and remove any stones or shriveled beans.
• Cook the bacon until just crispy. Drain, chop, and set aside.
• Pour the beans into the slow cooker. Cover with water and beef broth. Add chopped bacon, garlic, jalapeño (if using), cumin, garlic powder, and chili powder. Cover and cook on low for 7 to 9 hours or until almost done. Stir in the Rotel and chopped cilantro; cover and cook for an additional hour or until tender (the total cooking time will likely be between 8 to 10 hours, depending on how hot your particular slow cooker runs). When the beans are done, season with salt and freshly ground pepper, to taste (stir in 1/2 teaspoon of salt at a time, tasting before adding more).

CHARRO BEANS (FRIJOLES CHARROS)

Steps:

• Place ham hocks into a large pot and cover with water; bring to a boil. Boil until meat pulls back on bone, about 2 hours. Remove meat from bones, cut into bite-sized chunks. Reserve the bones but discard any fat.
• Chop 1/2 of the white onion, and leave other 1/2 whole; set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, and chop when cool enough to handle. Pour bacon grease into a small bowl.
• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Place chorizo into a bowl with chopped bacon, tomatoes, chopped onion, and jalapenos.
• Place ham chunks and bones into a large pot, pour pinto beans over top. Add water to cover and bring to a boil over medium or medium-high heat.
• Meanwhile, heat bacon grease in a large skillet over medium heat. Add chorizo and vegetable mixture and saute until vegetables are soft, 5 to 7 minutes.
• When beans boil, add the remaining onion half and garlic. Let boil for 3 to 4 minutes; add sauteed vegetables and meat. Return to a boil; add cilantro and chicken bouillon. Continue to boil for 15 to 20 minutes. Remove bones, season with salt, and serve.

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.

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 (FRIJOLES CHARROS)

Steps:

• Add the dried pinto beans to a large bowl. Pour in the water, ensure that the beans are covered completely with water. Allow to sit overnight or for at least 5 hours. Drain out any excess water and rinse the beans off.
• Heat a large pot or dutch oven over medium high heat. Add the bacon and cook until crispy. Remove the bacon and set aside. Drain the grease, reserving 1 tablespoon in the pot. Add the diced onion and jalapeno. Cook until the onion and jalapeno are soft and tender.
• Add the garlic and cook for an additional 30 seconds.
• Pour in the broth, water, rinsed beans, salt, cumin, oregano and the crumbled bacon.
• Bring the pot to a simmer, stirring occasionally. Cover and allow the beans to cook for about 45 minutes, stirring occasionally. The broth will thicken and be flavorful and the beans will be tender.
• Serve with fresh chopped cilantro.
• Rinse the pinto beans in cold water, drain off any water. Add the pinto beans and 8 cups of water to a slow cooker and cook on high for about 2 hours.
• In a medium size pan cook the bacon over medium heat. Once the bacon is cooked, remove and chop.
• Add the onion and diced jalapeño and saute in the bacon grease for about 5 minutes until the onion is translucent and the jalapeño softened. Add the garlic and cook for another 30 seconds.
• Add the onion, garlic and chopped bacon to the beans in the slow cooker.
• Cook beans for an additional 2 hours on high.
• Season with salt, cumin, and oregano. Cook for an additional 30 minutes on low.
• Serve with fresh cilantro. Enjoy!

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).

EASY 'CHARRO' BEANS

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.

CHARRO BEANS WITH BLACKENED TOMATOES

Steps:

• To cook the beans, in a large pot, simmer the beans, garlic, 1/2 onion, and the 6 1/2 cups water over medium-low heat, partially covered, until the beans are almost falling apart, 2 to 4 hours. Add water as necessary during cooking so the mixture doesn't dry out. After the beans are cooked, drain the bean liquid into a saucepan and return the beans to the large pot. Over medium heat, reduce the liquid until it is thickened (not too much liquid will be left), about 10 minutes; reserve.
• Meanwhile, cut the remaining 1/2 onion into 1/4-inch dice. In a skillet, heat the oil over medium-high heat and sauté the diced onion until it begins to caramelize, about 5 minutes. Add the garlic and sauté for 30 seconds (don't let the garlic burn); set aside.
• Into the pot of cooked beans, stir in the sautéed onion and garlic, chiles, tomatoes, tomato paste, chipotle puree, smoked salt, oregano, cilantro, and the thickened bean juice, and cook over medium heat for 20 minutes. Remove from the heat and serve immediately, or keep warm in the pan until ready to serve.
• To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and jerky strips. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and jerky strips, and eat right away.

CHARRO BEANS

Steps:

• 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.

CHARRO BEANS

Steps:

• Preparation: Combine the beans and garlic in a large pot and add water, covering two inches over the beans. Bring to a boil over high heat and cook for two hours. After the first hour, check water level. Add one to two cups of warm water if necessery. Thirty minutes before the beans are cooked, add the salt. Meanwhile, lightly brown the bacon in a large skillet over medium heat. Add the onion and the chiles and sauté until the onion is golden brown, about 5 to 6 minutes. Stir in the tomato. Remove from heat. When the beans are tender, stir in the sautéed ingredients and simmer for ten minutes longer. Garnish with chopped cilantro and avocado. Makes 6 servings.