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
CHARRO BEANS (FRIJOLES CHARROS)
Charro Beans. A Tex Mex favorite, these pinto beans are tender and simmered in a flavorful bean broth seasoned with onion, garlic and bacon. Jalapeño adds just a touch of heat. These charro Beans are the perfect side dish for any meal!
Provided by Serene
Categories Side Dish
Time 5h55m
Number Of Ingredients 13
Steps:
- Add the dried pinto beans to a large bowl. Pour in the water, ensure that the beans are covered completely with water. Allow to sit overnight or for at least 5 hours. Drain out any excess water and rinse the beans off.
- Heat a large pot or dutch oven over medium high heat. Add the bacon and cook until crispy. Remove the bacon and set aside. Drain the grease, reserving 1 tablespoon in the pot. Add the diced onion and jalapeno. Cook until the onion and jalapeno are soft and tender.
- Add the garlic and cook for an additional 30 seconds.
- Pour in the broth, water, rinsed beans, salt, cumin, oregano and the crumbled bacon.
- Bring the pot to a simmer, stirring occasionally. Cover and allow the beans to cook for about 45 minutes, stirring occasionally. The broth will thicken and be flavorful and the beans will be tender.
- Serve with fresh chopped cilantro.
- Rinse the pinto beans in cold water, drain off any water. Add the pinto beans and 8 cups of water to a slow cooker and cook on high for about 2 hours.
- In a medium size pan cook the bacon over medium heat. Once the bacon is cooked, remove and chop.
- Add the onion and diced jalapeño and saute in the bacon grease for about 5 minutes until the onion is translucent and the jalapeño softened. Add the garlic and cook for another 30 seconds.
- Add the onion, garlic and chopped bacon to the beans in the slow cooker.
- Cook beans for an additional 2 hours on high.
- Season with salt, cumin, and oregano. Cook for an additional 30 minutes on low.
- Serve with fresh cilantro. Enjoy!
Nutrition Facts : ServingSize 1, Calories 127 kcal, Sodium 309 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 16 g, Fiber 4 g, Protein 8 g, Cholesterol 7 mg
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 BEAN SOUP RECIPE - (5/5)
Provided by á-24269
Number Of Ingredients 10
Steps:
- Soak the beans overnight (12 hours) in 6 cups of water. Drain and rinse the beans. Add the beans and 6 cups of water to a pot and simmer for approximately 3 hours or until tender. Add the bouillon cube to the pot. Saute the chorizo sausage and bacon over medium heat. Cook until the bacon is crisp and the sausage is cooked through. Add the onion to the pan, stirring occasionally, for 5 minutes Add the garlic and serano chilies, and red pepper and cook for another 3 minutes Add the diced tomato and tomato paste to the pan and continue to simmer for 10 minutes. Add the mixture to the beans and simmer for approximately 20 minutes, stirring occasionally. Add salt and pepper to taste.
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
SLOW-COOKER CAULIFLOWER, POTATO AND WHITE BEAN SOUP
This creamy vegetarian soup is built on humble winter staples, but the addition of sour cream and chives make it feel special. (Crumble a few sour-cream-and-onion chips on top to take the theme all the way.) It takes just a few minutes to throw the ingredients into the slow cooker, and the rest of the recipe almost entirely hands-off, making it very doable on a weekday. If you have one, use an immersion blender to purée it to a silky smooth consistency, but a potato masher works well for a textured, chunky soup. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Sarah DiGregorio
Categories dinner, lunch, soups and stews, appetizer, main course
Time 8h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.
- Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don't let it boil or the sour cream will break.
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FRIJOLES CHARROS (MEXICAN CHARRO BEANS) - EVERYDAY LATINA
From everydaylatina.com
5/5 (4)Servings 6Cuisine Mexican
- First, you will need 5-6 cups of cooked pinto beans (with liquid). Click here for my recipe for Instant Pot Pinto Beans.
- Heat a tablespoon of oil in a large pot or Dutch oven. Add the diced onion and sauté until soft and fragrant. For a spicy version, add a diced jalapeño and sauté along with the onion.
- Once the bacon is a little crispy, add the chorizo. Break the chorizo up with a spoon and cook through.
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