Charro Bean Soup Recipes

CHARRO BEAN SOUP RECIPE - (5/5)

Charro Bean Soup Recipe - (5/5) image

Provided by á-24269

Number Of Ingredients 10

Ingredients

16 Oz Peruano Beans (you can substitute with pinto or other white bean)
2 diced Serrano chilies
1 chicken bouillon cube
2 strips bacon
1 link or chorizo sausage cut into small cubes/crumbled
1 medium onion chopped
1 clove of garlic, minced
1 small red pepper, diced
1 Tbs Tomato paste
5 small tomatoes, diced

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)

Charro Beans (Frijoles Charros) image

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

Ingredients

4 hocks smoked ham hocks
1 white onion
6 slices thick-cut bacon, cut into chunks
½ pound fresh chorizo sausage
2 medium whole (2-3/5" dia) (blank)s tomatoes, chopped
2 each jalapeno peppers, sliced
5 (15 ounce) cans pinto beans, undrained
4 cups water as needed
2 cloves garlic, chopped
3 tablespoons chopped fresh cilantro
1 teaspoon chicken bouillon granules
1 pinch salt to taste

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

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