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
EASY CHARRO BEANS - MEXICAN PINTO BEANS
These Mexican charro beans are incredibly flavorful and tender! Featuring pinto beans simmered with savory bacon and smoky chorizo in a robust broth flavored with onion, garlic, chilis, tomatoes and spices! You can make these zesty "cowboy beans" with dried or canned pinto beans and serve them as a main dish or side dish!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Time 55m
Number Of Ingredients 13
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!
Nutrition Facts : Calories 221 kcal, Carbohydrate 3 g, Protein 9 g, Fat 19 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 39 mg, Sodium 431 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHARRO BEANS (FRIJOLES CHARROS)
A hearty Mexican charro bean soup that is perfect for any day of the year.
Provided by Brent Hull
Categories Side Dish
Time 3h10m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 583.1 calories, Carbohydrate 33.3 g, Cholesterol 95.5 mg, Fat 34.2 g, Fiber 9.5 g, Protein 34.9 g, SaturatedFat 11.8 g, Sodium 1113.2 mg, Sugar 2.6 g
MEXICAN CHARRO BEANS
Make and share this Mexican Charro Beans recipe from Food.com.
Provided by Millereg
Categories Pork
Time 3h
Yield 6 serving(s)
Number Of Ingredients 10
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.
EASY MEXICAN CHARRO BEANS
Steps:
- In a dutch oven or large pot on the stove top, cook diced bacon just until it starts to crisp around the edges. Add onion, jalapeno and garlic to bacon and bacon renderings and sauté until the onion is translucent.
- Add diced tomatoes (with liquid). Remove one chipotle pepper from can and dice. Add diced pepper and 1 teaspoon of the adobo sauce from the can to the pot. Stir and allow to simmer 3-5 minutes.
- Add drained and rinsed pinto beans, chicken broth and seasonings to the pot. Stir to incorporate all of the ingredients. Turn the heat to low, put the lid on the pot (but cracked to let steam escape) and allow beans to simmer for 30 minutes or until the broth has thickened to a stewed consistency. Taste and season with salt as needed.
- Top with chopped cilantro (if desired) and serve.
SLOW COOKER CHARRO BEANS
I created this slow cooker recipe in an effort to duplicate the charro beans at my favorite local Mexican restaurant. They are a great as a side item, served as bean soup, or served atop rice as a hearty meal.
Provided by Nikki Robinson Brooks
Categories Side Dish
Time 16h45m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 278 calories, Carbohydrate 42.6 g, Cholesterol 7.6 mg, Fat 3.8 g, Fiber 10.3 g, Protein 15.9 g, SaturatedFat 1.1 g, Sodium 762.7 mg, Sugar 3.7 g
RIDICULOUSLY EASY MEXICAN BEANS
Make and share this Ridiculously Easy Mexican Beans recipe from Food.com.
Provided by peachy_pie
Categories Lunch/Snacks
Time 6m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Heat beans and tomatoes together.
- They are ready.
- Seriously, that's it.
CHARRO BEANS
Although another charro beans recipe has been posted, this is another version that is popular in Mexico.
Provided by Mexi-Rosie
Categories Beans
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 484.1, Fat 29.6, SaturatedFat 9.7, Cholesterol 58.6, Sodium 978.6, Carbohydrate 19.4, Fiber 6.8, Sugar 0.5, Protein 33.9
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