Mexican Charro Beans Recipes

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.

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.

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.

Steps:

• Sort your dried beans for stones and rinse.
• Bring beans and 8 cups water to a boil in a 6-quart or larger stock pot, and boil for two minutes. Cover the pot and then remove from heat and allow to sit undisturbed for 2 hours.
• After 2 hours, drain and rinse beans. Return to the stock pot with 6 cups water, and bring back to a boil. Once you've got it to a boil, allow it to then simmer covered for about 1 1/2 hours, with the top just slightly tilted to allow a little bit of steam to escape. Avoid the temptation to stir the beans or lift the lid!
• After the beans have simmered for almost 1 hour, begin cooking the chopped bacon in a separate saute pan.
• Before the bacon is fully cooked add the sliced onion and minced garlic. Allow to fully cook, stirring.
• Once the bacon is fully cooked through, add the can of diced tomatoes with chili. Cook for a few minutes to let the flavors settle, and then add 1 tablespoon Chili Powder, and 1 teaspoon Cumin. Cook a few minutes longer to allow the flavors to blend together. Do not drain!
• After the beans have simmered for the full 1 1/2 hours, check to make sure they're soft. Once they are soft, add the entire bacon mixture to the pot and stir in thoroughly.
• Add the remaining 1 tablespoon Chili Powder, 1 teaspoon Cumin, Juice from 1 lime, and Salt and Pepper to taste.
• Bring the beans back to a boil and allow it to simmer covered, top slightly tilted for at least 30 minutes, or until beans are fully cooked.
• Serve over rice, or alongside any of your favorite Mexican dishes!

Steps:

• Sort through the beans, looking for small rocks and debris. Place in large bowl and rinse several times. Remove beans by hand into a clean bowl of water. (Do not pour beans out of the rinse bowl, as there may be sand and debris at the bottom of rinse bowl.) Fill the bowl with the newly rinsed beans with water and soak beans overnight.
• Drain off soaking water. In a large soup pot, bring 3 quarts of water to a boil and add beans and dark beer. Add garlic, Kosher salt, onion powder and chili powder to beans and beer. Lower the heat to simmer, cover pan and cook about 2 hours, or until beans are tender. When the beans are light brown and soft, add the cumin, Mexican oregano and jalapeno peppers.
• In a skillet over medium-high heat, fry bacon pieces and onions until bacon is crisp. Add to beans.
• Last, but not least, add the cilantro and fresh roma romatoes. Simmer for another hour.

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.