Crock Pot Frijoles Charrosmexican Beans Food

CROCK-POT FRIJOLES DE LA OLLA

Steps:

• First, rinse your beans under cool water to remove any dirt or debris and get rid of any broken beans. There's no need to soak the beans overnight!
• Layer the onion slices along the bottom of the crock-pot. Place the beans directly over the top of the onions. Tear off the stem of the chile and tuck it into the beans and nestle the pork neck bones in the beans, too. Add the chicken broth. Remove the papery skin from the garlic cloves and place in the crock-pot whole. Add the ground cumin.
• You'll notice the chicken broth isn't enough to cover the beans and keep all the ingredients moist while cooking. Add 4 cups of boiling water over the top, making sure all the ingredients are under the broth and water and then put the cover on the slow-cooker.
• Turn the heat on to high for 5-6 hours (individual slow-cookers can vary slightly in temperature). If the beans start to get dry during cooking, add 1-2 extra cups of boiling water. I only had to add about one cup in the last hour. You can substitute boiling chicken broth in place of the extra boiling water if you like. Add the salt in the last 45 minutes of cooking and stir it in gently to incorporate.
• Serve warm.

SLOW COOKER CHARRO BEANS (FRIJOLES CHARROS)

Steps:

• Chop the bacon slices into small pieces and saute until crispy in a small pan.
• In your slow cooker, add the beans, onions, jalapeños, pepper, tomatoes, garlic, salt, cumin, and oregano.
• Cover the beans with about 6 cups of boiling chicken or vegetable broth. You could also use water but I like the additional flavor of broth. Make sure the water is boiling - this essentially eliminates the need to soak the beans overnight and is a good trick when cooking beans in the crockpot.
• Add in the crispy bacon and the bacon drippings from the pan. Stir together and cook on low for 6-8 hours until beans are soft and tender.

SLOW COOKER CHARRO BEANS

Steps:

• Place pinto beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Rinse and drain.
• Place beans in a slow cooker with just enough water to cover.
• Cook bacon in a large skillet over medium-high heat until almost browned and crispy, 5 to 7 minutes. Add tomatoes, onions, bell pepper, jalapenos, cilantro, and garlic. Saute in bacon drippings for 2 minutes, then slowly pour in the beer. Add salt, pepper, chili powder, and cumin. Bring to a boil. Add this mixture to the beans and water in the slow cooker.
• Cook on Low for 8 hours. Serve.

FRIJOLES REFRITOS (CLASSIC MEXICAN REFRIED BEANS)

Steps:

• Mash the beans in a bowl.
• In a medium skillet, heat the oil over medium heat.
• Add the onion and the garlic; cook and stir until onion is deep golden, about 10 minutes.
• Stir in the mashed beans and cook for about one minute.
• Add salt to taste.
• Makes about one pint.

EASY COWBOY BEANS (FRIJOLES CHARROS)

Steps:

• Combine pinto beans, tomatoes with green chile peppers, ham, cilantro, red onion, garlic, black pepper, and hot sauce in a saucepan; bring to a boil. Reduce heat and simmer for about 1 hour.

FRIJOLES NEGROS- CROCK POT MEXICAN BLACK BEANS

Steps:

• Soak the beans for at least 8 hours. If they are old, 24 hours is great. You must change the water at least 3 times to rinse the white foam that appears in the surface.
• Pour the beans in the crock pot with the water, the bay leaves, the onion and garlic. (Cut in half the garlic cloves to take out the stem that germinates so it is nicer for your tummy, you can plant the stem or just through it away).
• Cook on high for 12-15 hours. Check the amount of water around the 8th hour and fill again if necessary.
• Turn of the crock pot and add the salt, stir softly and let it rest for at least 30 minute.
• *You can use more beans, depending of the capacity of your crock pot. It will be a nice soup that you can enjoy hot or cold. Separate the beans for using them in other recipes like fried and mashed beans.

CROCK POT FRIJOLES REFRITOS (REFRIED BEANS)

Steps:

• Sort & rinse beans. Place in crockpot, cover with water and soak 8 hours or overnight.
• Drain water from beans & rinse again. Remove water from the crockpot and rinse again.
• Place back in crock pot and add water & salt. Cover and cook on low 10 hours.
• Reserving liquid, drain beans & place in bowl.
• Heat oil in skillet & saute onions and garlic over medium heat until tender. Transfer to blender.
• Add chilies, cumin, and jalepenos, and blend until smooth.
• Add cooked beans (in batches---there's too much to do all at once) to blender and blend until smooth. Pour into crock pot.
• Stir well and gradually add reserved liquid until beans reach desired consistency.
• Cook on high 20-30 minutes.

CROCK POT FRIJOLES CHARROS(MEXICAN BEANS)

Steps:

• Put dry beans, half of quartered onion, a garlic clove and bacon in crock pot. Cover with water up to just a little below where the lid rest. Place lid. Cook on Hi for 4 hrs. They are good cooked on Lo also.
• The last 30 minutes of cooking time add the following to the beans;rotel tomatoes,smoked sausage, chili powder, cumin and salt to taste. Stir. Replace lid. Continue cooking for 20 to 30 minutes or until beans are done. When beans are ready, turn off crock pot, add cheese and cilantro. Let set for about 5 more minutes so cheese can melt. Enjoy.....