EASY COWBOY BEANS (FRIJOLES CHARROS)
This is a tasty, zesty side dish that can easily become a main meal. Serve soupy with warm flour tortillas or crusty bread, crumble corn bread on top, or scoop up with tortilla chips. Like mac and cheese, it's a great comfort food. It is easy to make because it doesn't require constant attention and is good for everything from a family meal to a football party. It can easily be doubled. Check flavor before serving and alter seasonings to taste if necessary. Top with more onion and cilantro as desired. If there are any leftovers, they hold up well and taste great the next day.
Provided by Nancy
Categories Side Dish Beans and Peas
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine pinto beans, tomatoes with green chile peppers, ham, cilantro, red onion, garlic, black pepper, and hot sauce in a saucepan; bring to a boil. Reduce heat and simmer for about 1 hour.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 25.2 g, Cholesterol 12.6 mg, Fat 5.4 g, Fiber 7.5 g, Protein 11.8 g, SaturatedFat 1.7 g, Sodium 913.2 mg, Sugar 0.6 g
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
FRIJOLES CHARROS RAPIDOS (QUICK COWBOY BEANS)
This is the second portion of making the Quick Cowboy Beans. The first portion, Frijoles de la Olla Tradicional Recipe # 222108 explains the Mexican way of cooking Pinto Beans. This is a quick version of the beans that are typically served in taquerias. They can be as smokey, spicy as you want, super satisfying version of the plain Jane brothy beans.
Provided by Witch Doctor
Categories Beans
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 328.9, Fat 11.3, SaturatedFat 3.6, Cholesterol 15.4, Sodium 341.1, Carbohydrate 41.9, Fiber 14.1, Sugar 1.6, Protein 16.5
FRIJOLES CHARROS
Make and share this Frijoles Charros recipe from Food.com.
Provided by Manuel Rios
Categories Lunch/Snacks
Time 20m
Yield 2-6 serving(s)
Number Of Ingredients 8
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.
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CHARRO BEANS (FRIJOLES CHARROS) - HOUSE OF YUMM
From houseofyumm.com
5/5 (79)Calories 127 per servingCategory Side Dish
- 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.
- 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.
CHARRO BEANS (FRIJOLES CHARROS) - THE CHEEKY CHICKPEA
From thecheekychickpea.com
Reviews 4Category SoupsCuisine MexicanTotal Time 1 hr 15 mins
- Add pinto beans to a large heat proof bowl and cover with boilng water from the kettle. Set aside for at least 15 minutes while you prep other ingredients. Drain and rinse WELL with cold water.
- Set the saute function of your instant pot for 5 minutes and add in the onions, oil and a pinch of salt and pepper. Saute.
- Once done stir in garlic and add water, bouillon, drained beans and rest of ingredients. Close lid and set valve to 'sealing' position. Push bean/chili button and set for 60 minutes or use pressure cooker button and set for same time on high pressure.
- When time is up let pressure naturally release for 10 minutes then turn valve to venting. Once pin has dropped remove lid. Stir & taste for seasons add salt/pepper if needed. Enjoy! The beans should be perfectly cooked! Serve with warm tortillas, add spoonful of fresh pico de gallo to your bowl if desired! For step by step photos, Q & A and tips see post above.
CHARRO BEANS RECIPE (FRIJOLES CHARROS)- LEMON BLOSSOMS
From lemonblossoms.com
Ratings 42Calories 405 per servingCategory Side Dish
- Set the pressure cooker to saute and cook the bacon until crispy. Remove the bacon from the pressure cooker and place it on a paper towel lined plate. Drain all but 2 tablespoons of the bacon fat (or leave all the fat, if you prefer).
- Add the onions and jalapenos into the pressure cooker and cook stirring often, for about 2 - 3 minutes or until the onions become translucent. Add the garlic and cook for about 30 seconds to a minute.
- Press the keep warm/cancel button on the instant pot. Stir in the beans, tomatoes with their juices, broth, water, chili powder, cumin, black pepper, oregano, bacon and cilantro into the instant pot.
CHARRO BEANS (FRIJOLES CHARROS) - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (23)Calories 338 per servingCategory Main Course, Side Dish
- 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.
- 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.
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From masterclass.com
3.1/5 (30)Category SideCuisine MexicanTotal Time 1 hr
- 1. In a Dutch oven or large pot over medium heat, cook bacon or chorizo until the fat has rendered. Add diced jalapeño and serrano peppers and white onion and sauté until softened. Add minced garlic cloves and sauté until fragrant, less than a minute. Add diced tomatoes and chipotle chile peppers. Season with ground cumin, Mexican oregano, black pepper, bay leaf, and salt.
- 2. Add chicken stock and the drained, soaked beans. Pour in enough water to cover the beans. Simmer, covered, until beans are tender, about 30–45 minutes, adding a little water if needed. Remove lid and continue to cook until the stock has thickened slightly and flavors have melded, about 30 minutes longer.
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