CHARRO BEANS
These amazing Mexican Charro Beans are made with pinto beans simmering in a boldly flavored broth with bacon, ham, chorizo, chili peppers, tomatoes and spices.
Provided by Lauren Allen
Categories Main Course Side Dish
Time 1h45m
Number Of Ingredients 19
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).
Nutrition Facts : ServingSize 1 cup, Calories 338 kcal, Carbohydrate 40 g, Protein 20 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 28 mg, Sodium 657 mg, Fiber 10 g, Sugar 3 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.
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
ABUELO'S CHARRO BEANS RECIPE
Make our Abuelo's Charro Beans Recipe at home. With our Secret Restaurant Recipe your Charro Beans will taste just like Abuelo's.
Provided by Mark
Categories Side Dish
Time 3h30m
Number Of Ingredients 10
Steps:
- Rinse and pick over beans.
- Fill a large pot with water. Place pot over medium heat and bring to a boil.
- Add beans. Cook, at a simmer, until tender, but still firm, about 1 1/2 to 2 hours.
- Add chopped bacon to a large skillet. Place over medium heat and fry until about halfway done. Remove bacon to a paper towel-covered plate to drain. Set aside. Do not clean skillet.
- Return skillet to heat. Add garlic, tomatoes, onions and green pepper. Cook until tender.
- Return bacon to pan. Continue cooking beans until the bacon is crisp.
- Add a can of beer to bacon mixture. Simmer a few additional minutes.
- Add chopped cilantro and jalapeño. Simmer a few additional minutes.
- Pour bacon mixture into beans.
- Taste. Add salt and pepper to taste.
- Check bean. If they are too hard, allow to simmer for a bit longer.
- Serve hot.
BORACHO BEAN SOUP OR FRIJOLES A LA CHARRA (RESTAURANT STYLE)
This is the closest recipe I've found to the Restaurant-Style Mexican Boracho Bean Soup that I like so much. (Anita) LOVE this Soup!!
Provided by Recipe USA
Categories Beans
Time P1DT12h
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- 1. In a pot, cook pinto beans with enough water to cover and salt for approximately 4 hours, until done. Set aside.
- 2. Put (cut up) bacon pieces in skillet and fry until half done.
- 3. Add onion, jalapeno, cilantro, Ro-tel tomatoes (undrained) and saute approximately 4 minutes over medium heat.
- 4. Add to cooked pinto beans and blend. Serve hot.
- Please note that you can omit the Jalapeno pepper if you add the Ro-Tel tomatoes, since Ro-tel has Jalapeno in it.
- You can also add all ingredients (dry beans, etc.) to crockpot and cook on high for approximately 6 hours.
- This is the closest recipe I've found to the Restaurant-Style Mexican Boracho Beans that I like so much (Anita).
- CAN BE FROZEN.
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
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
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
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CHARRO BEANS RECIPE - TIM LOVE | FOOD & WINE
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3/5 Total Time 4 hrsServings 10
- In a large pot, cover the beans with water and bring to a boil. Remove from the heat, cover and let the beans soak for 1 hour.
- Drain and rinse the beans and return them to the pot. Add the broth, bacon, garlic, jalapeños, thyme, oregano, bay leaves and 2 quarts of water and bring to a boil. Simmer over moderately low heat until the beans are very tender, 2 hours and 30 minutes. Discard the jalapeños and bay leaves. Pick out and mash the garlic cloves, then stir them back into the beans. Season the beans with salt and pepper and serve.
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