FRIJOLES A LA CHARRA
This is a really tasty pinto beans recipe made in the slow cooker. This recipe is great to serve along with enchiladas or to take to a barbecue or potluck.
Provided by KIM93306
Categories Side Dish Vegetables Tomatoes
Time 5h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High.
- Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans.
- Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.
Nutrition Facts : Calories 353.4 calories, Carbohydrate 39.8 g, Cholesterol 19.3 mg, Fat 13.8 g, Fiber 12.8 g, Protein 16 g, SaturatedFat 4.5 g, Sodium 741 mg, Sugar 2.1 g
DON PABLO'S FRIJOLES A LA CHARRA
Make and share this Don Pablo's Frijoles A La Charra recipe from Food.com.
Provided by Diana Adcock
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute bacon, jalapeno and onion until well browned.
- Add the beans, tomato and spices.
- Bring to a boil and add cilantro.
- Reduce heat to a simmer and cook for 15 minutes.
Nutrition Facts : Calories 407.7, Fat 11.7, SaturatedFat 3.6, Cholesterol 15.4, Sodium 193.8, Carbohydrate 56.6, Fiber 19, Sugar 3, Protein 21.3
NINFA'S FRIJOLES A LA CHARRA SOUP
Another wonderful recipe's from Ninfa's restaurant, a legendary Mexican restaurant chain in the Houston area. This is usually served as a side with their fajitas.I found this in the food section of the Houston Chronicle.This doubles or triples well and freezes beautifully.
Provided by Leslie in Texas
Categories Beans
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
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.
CHUCKWAGON BEANS (FRIJOLES A LA CHARRA)
A tasty Mexican side-dish that can be as hot as you want it depending on how many jalapeño peppers you use. You do not have to soak the beans overnight, which is nice.
Provided by Sky Valley Cook
Categories Mexican
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse beans thoroughly with cold water.
- Combine beans, water, and ham hock in dutch oven. Heat to boiling, and reduce heat to low (simmer) and cover. Simmer about 1 1/2 hours. Beans should be tender, but not soft.
- After the 1 1/2 hours of cooking beans, heat oil in skillet, and cook onions until they are soft. Add tomato paste, garlic, and jalapeño peppers to onion, stirring well for approximately 30 seconds.
- Add onion mixture and salt to beans, stir well, cover and cook for approximately 30 minutes. Beans should be soft.
- Remove ham hock from beans. Remove meat from bone. Chop meat and return to beans.
- Add cilantro to beans and serve with chips.
Nutrition Facts : Calories 115.3, Fat 9.5, SaturatedFat 1.2, Sodium 244.9, Carbohydrate 6.5, Fiber 0.7, Sugar 1.8, Protein 3.1
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 (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
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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FRIJOLES CHARROS (MEXICAN COWBOY BEANS) - ERICA'S RECIPES
From ericasrecipes.com
4.9/5 (7)Category Side DishCuisine Mexican, Southwest, Tex-MexCalories 222 per serving
- In a large bowl or pot, soak the beans in half a gallon of water overnight. The next day, drain and rinse the beans.
- In a large heavy pot, cook the bacon until done but not crisp. Add the onion, garlic, and jalapeno to the hot bacon. Cook, stirring regularly, until onions are transparent.
- Add the beans, cumin, chili powder, salt, and ¼ cup cilantro. Add ½ gallon cold water and stir with a wooden spoon to scrape the browned bits off the bottom of the pan. Turn heat to low.
- Cook beans at a very slight simmer until fork tender - I let them cook all day (~5 hrs) so the beans get very soft. Stir regularly to avoid burning the bottom and add more water as necessary (you will have to add another pint or two).
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