Frijoles Charros Food

FRIJOLES CHARROS

Steps:

• Cook the beans the normal way.
• Separate the beans and the juice.
• In another pot put the juice; add the tomato and the onion.
• Cut the bacon in small pieces and the sausage too.
• Put the bacon and the sausage in the microwave for 1 minute on medium.
• Put in the pot the bacon and the sausage.
• Boil, all together, do not add water yet.
• Add some Tabasco or chili powder if you have.
• Boil it until the sousa has the flavor of the bacon and the sausage.
• Then add a lit bit of water, and let it boil for 1 minute.
• Then add the beans, and let it boil for 3 minutes.
• Keep stirring it.

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.

FRIJOLES CHARROS

Steps:

• Place the beans in a large pot with half the onion, half the garlic, oil and epazote.
• Add 2 quarts water, bring to a boil, cover and simmer for 1 1/2 hours or until tender (35-45 minutes if done in a pressure cooker.)
• Add salt to taste.
• In a large saucepan or clay casserole, cook the diced bacon and chorizo until some of its fat is rendered, and add the remaining onion and garlic, and saute until the onion softens.
• Add the tomato and chile, and continue cooking until the tomato releases its juice (10 minutes).
• Add the cooked beans with their liquid and cook over a low flame for 20-30 minutes, stirring from time to time.
• Season with salt again to taste.

FRIJOLES CHARROS (MEXICAN PINTO BEANS WITH BACON AND CHILES) RECIPE

Steps:

• Place beans in a large bowl and fill with enough cold water to cover by at least four inches. Add 2 tablespoons (18g) kosher salt and stir to dissolve. Let soak 8 to 12 hours. Drain and rinse.
• In a large Dutch oven, add beans, stock, bay leaves, 2 teaspoons (6g) kosher salt, and epazote (if using). Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until beans are just tender, about 45 minutes.
• Meanwhile, heat bacon in a 12-inch stainless steel or cast iron skillet over medium-high heat. Cook, stirring constantly, until fat is rendered and bacon is just starting to brown around the edges, about 5 minutes. Add onion and chiles and cook, stirring, until softened and just starting to brown, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes (see note) and cook, stirring and scraping up browned bits from the bottom of the pan, until the liquid is thick and the mixture begins to sizzle, about 3 minutes.
• Remove lid from Dutch oven, add bacon-tomato mixture, and continue cooking, stirring occasionally, until beans are completely creamy and liquid has thickened into a rich, creamy broth, about 20 minutes. Season to taste with salt. Discard bay leaves, stir in cilantro, and serve. Beans can be stored in the refrigerator for up to 1 week.

FRIJOLES BORRACHOS

Steps:

• To prepare the beans, put the beans in a pot, add 3 times their volume in water. Cover and cook over low heat for 1 1/2 to 2 hours or until the beans are tender. If needed, add more warm water.
• Meanwhile, heat the lard in a large, deep, and heavy skillet, over a medium high heat. Add the onions and fry until lightly browned. Add the tomatoes, chilies, and cilantro. Add the cooked beans, salt, and beer. Continue to cook, uncovered, over low heat until the mixture thickens, about 45 minutes.
• Pour the hot beans into a decorative clay or ceramic serving dish. Serve with roasted meat and corn or flour tortillas.

NINFA'S FRIJOLES A LA CHARRA SOUP

Steps:

• Bring beans and liquid to a boil in a pot.
• In a small skillet,saute tomatoes,onions,and jalapeno with bacon.
• Remove skillet from heat and drain excess fat.
• Add bacon mixture to boiling beans.
• When soup comes to a boil again, add cilantro and lemon juice.
• Simmer 5 minutes and serve.

FRIJOLES CHARROS RAPIDOS (QUICK COWBOY BEANS)

Steps:

• In a large (4 quart) saucepan, cook the bacon over medium heat, stirring frequently until crisp, about 4 minutes. Add the garlic and stir for a minute, then add the tomatoes with their juice. Cook, stirring regularly, for 3 to 4 minutes to blend the flavors. Add the beans, with their liquid, and simmer over medium low heat for about 15 minutes.
• While the beans are simmering, stem the chilis, cut in half lengthwise and scrape out the seeds. Chop into small pieces and add to the beans. Taste and season with salt, if needed. Ladle into small bowls, sprinkle with the cilantro and serve.

FRIJOLES CHARROS

Steps:

• Cocina y revuelve el tocino en una sartén grande a fuego medio hasta que esté crujiente. Retira el tocino de la sartén con una cuchara con ranura; escúrrelo en toallas de papel. Deshazte de la grasita en la sartén; agrega la mitad de las cebollas y el ajo. Cocínalos 2 min. o hasta que estén tiernos pero crujientes.
• Agrega los frijoles, los tomates, los jalapeños, la mitad del cilantro y el orégano; cocínalos revolviéndolos de vez en cuando a fuego medio durante 10 min. Agrega el jamón y el tocino; cocínalos y revuélvelos 2 min. o hasta que se terminen de calentar.
• Pon encima el resto de las cebollas y el cilantro.