CHARRO BEANS - AUTHENTIC MEXICAN RECIPE
Charro Beans is an authentic Mexican recipe that is mainly consumed in the northern part of Mexico and is commonly served alongside carne asada.
Provided by Charbel Barker
Categories Main Course Soup
Time 1h50m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 Cup, Calories 619 kcal, Carbohydrate 39 g, Protein 33 g, Fat 35 g, SaturatedFat 13 g, Cholesterol 79 mg, Sodium 1212 mg, Fiber 9 g, Sugar 2 g
CHARRO BEANS
I love the charro beans at Uncle Julio's restaurant in Texas. This seems to be a similar recipe. They don't have chili powder or cumin but are well seasoned and seem very fresh and light.
Provided by Bren in LR
Categories Beans
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 354.8, Fat 4.7, SaturatedFat 1.4, Cholesterol 5.4, Sodium 83.2, Carbohydrate 56.3, Fiber 13.4, Sugar 4.9, Protein 18.5
ENGLERT CHARRO BEANS
So my husband insisted that I learn to make Mexican Charro Beans, and after oh so many failed attempts we've finally settled on a recipe that we are happy with! I usually serve these with any Mexican styled meals that I make, including "Englert Tacos", or alongside scrambled eggs at breakfast. You could add fresh peppers to make them spicier, but we usually add pickled jalapenos or hot sauce individually since one of the kids is not a fan of spicy! Note: I freeze my bacon, and use kitchen shears or a sharp knife to cut it when it is still frozen. Cutting frozen bacon into chopped sized pieces is so much easier than using a knife when thawed, and it cooks up beautifully right out of the freezer!
Provided by allysonenglert
Categories Beans
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Sort your dried beans for stones and rinse.
- Bring beans and 8 cups water to a boil in a 6-quart or larger stock pot, and boil for two minutes. Cover the pot and then remove from heat and allow to sit undisturbed for 2 hours.
- After 2 hours, drain and rinse beans. Return to the stock pot with 6 cups water, and bring back to a boil. Once you've got it to a boil, allow it to then simmer covered for about 1 1/2 hours, with the top just slightly tilted to allow a little bit of steam to escape. Avoid the temptation to stir the beans or lift the lid!
- After the beans have simmered for almost 1 hour, begin cooking the chopped bacon in a separate saute pan.
- Before the bacon is fully cooked add the sliced onion and minced garlic. Allow to fully cook, stirring.
- Once the bacon is fully cooked through, add the can of diced tomatoes with chili. Cook for a few minutes to let the flavors settle, and then add 1 tablespoon Chili Powder, and 1 teaspoon Cumin. Cook a few minutes longer to allow the flavors to blend together. Do not drain!
- After the beans have simmered for the full 1 1/2 hours, check to make sure they're soft. Once they are soft, add the entire bacon mixture to the pot and stir in thoroughly.
- Add the remaining 1 tablespoon Chili Powder, 1 teaspoon Cumin, Juice from 1 lime, and Salt and Pepper to taste.
- Bring the beans back to a boil and allow it to simmer covered, top slightly tilted for at least 30 minutes, or until beans are fully cooked.
- Serve over rice, or alongside any of your favorite Mexican dishes!
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
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.
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