Best 6 Crock Pot Frijoles Charrosmexican Beans Recipes

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**Frijoles Charros: A Symphony of Flavors in a Bowl**

Frijoles Charros, also known as Charro Beans, is a traditional Mexican bean stew that has delighted palates for generations. Originating from the state of Jalisco, this hearty dish is a vibrant tapestry of flavors and textures, featuring tender beans, savory bacon, zesty tomatoes, and a chorus of spices that dance on the tongue.

In this article, we present three distinctive recipes for Frijoles Charros, each offering a unique twist on this classic dish. Our first recipe stays true to the traditional method, simmering the beans in a flavorful broth infused with bacon, onion, garlic, and a medley of Mexican spices. The beans emerge plump and succulent, soaking up the robust flavors of the broth.

Our second recipe takes a modern approach, utilizing a slow cooker to create a hands-off, yet equally delicious version of Frijoles Charros. Simply toss all the ingredients into the slow cooker, set it on low, and let the magic happen. The slow cooking process allows the flavors to meld and deepen, resulting in a rich and aromatic stew.

For those seeking a vegetarian take on this beloved dish, our third recipe offers a delightful plant-based alternative. With the use of vegetable broth, meatless bacon, and a combination of beans, this recipe delivers a satisfying and flavorful Frijoles Charros that is sure to impress even the most ardent meat-eaters.

No matter which recipe you choose, you're in for a culinary treat. Frijoles Charros is a versatile dish that can be enjoyed as a main course, a side dish, or even as a topping for tacos or nachos. Its bold flavors pair wonderfully with a variety of accompaniments, such as warm tortillas, shredded cheese, sour cream, and fresh cilantro. So, let's dive into the world of Frijoles Charros and explore the diverse recipes that await you.

Here are our top 6 tried and tested recipes!

SLOW COOKER CHARRO BEANS



Slow Cooker Charro Beans image

Slow Cooker Charro Beans are flavored with bacon, garlic, tomatoes, green chiles, jalapeños, cilantro, and spices...a perfect side dish for Mexican food!

Provided by Samantha Skaggs

Categories     Side Dish

Time 10h20m

Number Of Ingredients 12

1/2 pound bacon
1 pound dried pinto beans
4 cups water
2 cups beef broth
6 cloves garlic (minced)
Fresh jalapeno (diced (optional))
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 (10-ounce) can diced tomatoes & green chiles (such as Rotel)
1 cup fresh cilantro leaves (chopped)
Salt & freshly ground black pepper

Steps:

  • Place the beans in a colander, rinse well, and remove any stones or shriveled beans.
  • Cook the bacon until just crispy. Drain, chop, and set aside.
  • Pour the beans into the slow cooker. Cover with water and beef broth. Add chopped bacon, garlic, jalapeño (if using), cumin, garlic powder, and chili powder. Cover and cook on low for 7 to 9 hours or until almost done. Stir in the Rotel and chopped cilantro; cover and cook for an additional hour or until tender (the total cooking time will likely be between 8 to 10 hours, depending on how hot your particular slow cooker runs). When the beans are done, season with salt and freshly ground pepper, to taste (stir in 1/2 teaspoon of salt at a time, tasting before adding more).

Nutrition Facts : Calories 286 kcal, Carbohydrate 39 g, Protein 16 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 246 mg, Fiber 9 g, Sugar 2 g, ServingSize 1 serving

CHARRO BEANS



Charro Beans image

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

1 pound dried pinto beans* ((2 cups))
6 cups water (, or more if needed)
¼ of an onion
½ teaspoon salt
1 bay leaf
5 slices bacon (, chopped)
5 ounces chorizo ((or 2 sausages or hot dogs), chopped)
1 cup diced ham or sausages
½ of a yellow onion (, chopped)
3 cloves garlic (, minced)
2 tomatoes* (, diced)
1 jalapeno or serrano pepper (, seeded and chopped)
½ - 1 chipotle pepper in adobo sauce (, chopped (optional, but recommended for a smoky spice)*)
1 cup fresh chopped cilantro ((about 1/2 bunch))
1/2 teaspoon cumin
½ teaspoon paprika
1/2 teaspoon oregano
Salt and pepper (, to taste)
1 teaspoon chicken bouillon

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 (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

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

CROCK POT FRIJOLES CHARROS(MEXICAN BEANS)



Crock pot Frijoles Charros(Mexican Beans) image

My husband's niece served these at a birthday party for her daughter. They were so good. My spouse and sons request them all the time. I always put them on to cook in the morning while I do my housework. When it is time to eat, they are ready. I guarantee they are worth the wait. They even taste better when reheated later.

Provided by Susan Elizondo

Time 4h

Number Of Ingredients 8

2-3 c pinto beans, dried
5 -6 slice bacon, uncooked (cut in pieces)
6 large smoked sausage or weiners. cut in pieces
1 can(s) rotel tomatoes w/diced chilies
1 stick mozzarella cheese, cut into chunks
chopped cilantro, to taste
1 Tbsp chili powder
1 tsp ground cumin

Steps:

  • 1. Put dry beans, half of quartered onion, a garlic clove and bacon in crock pot. Cover with water up to just a little below where the lid rest. Place lid. Cook on Hi for 4 hrs. They are good cooked on Lo also.
  • 2. The last 30 minutes of cooking time add the following to the beans;rotel tomatoes,smoked sausage, chili powder, cumin and salt to taste. Stir. Replace lid. Continue cooking for 20 to 30 minutes or until beans are done. When beans are ready, turn off crock pot, add cheese and cilantro. Let set for about 5 more minutes so cheese can melt. Enjoy.....

FRIJOLES CHARROS | MEXICAN CHARRO BEANS RECIPE



Frijoles Charros | Mexican Charro Beans Recipe image

These frijoles charros are another level of beans. Serve as a main dish or as a side dish. Perfect for cookouts too.

Provided by Nancy Lopez & MexicanMadeMeatless.com

Categories     Main Course     Main Dish

Number Of Ingredients 15

1 Tablespoon olive oil or vegetable
1 small white onion (finely chopped)
3 whole garlic cloves (finely minced)
3/4 cups vegan chorizo
2 whole vegan hot dogs
3 strips vegan bacon
2 whole Serrano or jalapenos (to taste)
1 large Poblano pepper (or chile guero)
2 medium Roma tomatoes (chopped)
1.5 cups dry pinto (or other beans (can soak overnight if desired))
1 teaspoon salt (to taste)
1/4 teaspoon ground black pepper (to taste)
1 teaspoon ground cumin (adjust to taste)
4 cups low sodium vegetable broth
1 cup chopped cilantro

Steps:

  • Select the Sauté function on the pressure cooker or Instant Pot and wait until it warms up. Then add the oil and the onion. Sauté until the onion is soft and translucent, then add the garlic and sauté a couple of minutes.
  • Add the chorizo and hot dogs and sauté another few minutes. Now add the chilies, tomato, stir until well combined then add the dried beans and mix until well combined. Add the seasonings and broth and mix until well combined.
  • Cancel the Saute function and carefully place the lid on the pressure cooker. Set valve to Sealing then set to High Pressure and time to 50 Minutes.
  • Once finished cooking do a natural release for 10 minutes then a forced release of any leftover steam - be very careful and stand away from the pot.
  • Allow to cool slightly before serving topped with some roughly chopped cilantro. You can also serve with lime wedges. Enjoy!

Nutrition Facts : ServingSize 4 servings, Calories 367 kcal, Carbohydrate 56 g, Protein 21 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 0.01 mg, Sodium 770 mg, Fiber 16 g, Sugar 5 g, UnsaturatedFat 7 g

CROCK POT FRIJOLES REFRITOS (REFRIED BEANS)



Crock Pot Frijoles Refritos (Refried Beans) image

Make and share this Crock Pot Frijoles Refritos (Refried Beans) recipe from Food.com.

Provided by JelsMom

Categories     Beans

Time 19h

Yield 6 serving(s)

Number Of Ingredients 9

1/2 lb dried pinto bean
3 cups water
1/2 teaspoon sea salt
1/3 cup vidalia onion, minced
7 garlic cloves, minced
3 tablespoons extra virgin olive oil
1/2 cup fresh green chile, chopped
2 jalapenos, seeded, stemmed, & diced (optional)
1 teaspoon ground cumin

Steps:

  • Sort & rinse beans. Place in crockpot, cover with water and soak 8 hours or overnight.
  • Drain water from beans & rinse again. Remove water from the crockpot and rinse again.
  • Place back in crock pot and add water & salt. Cover and cook on low 10 hours.
  • Reserving liquid, drain beans & place in bowl.
  • Heat oil in skillet & saute onions and garlic over medium heat until tender. Transfer to blender.
  • Add chilies, cumin, and jalepenos, and blend until smooth.
  • Add cooked beans (in batches---there's too much to do all at once) to blender and blend until smooth. Pour into crock pot.
  • Stir well and gradually add reserved liquid until beans reach desired consistency.
  • Cook on high 20-30 minutes.

Tips:

  • For a smoky flavor, char the tomatoes, onion, and garlic before adding them to the slow cooker.
  • Soak the beans overnight to reduce cooking time. If you don't have time to soak the beans, you can quick-soak them by boiling them for 2 minutes, then letting them sit for an hour.
  • Use a variety of beans to add flavor and texture to the dish. Some good options include pinto beans, black beans, and kidney beans.
  • Add vegetables to the slow cooker for a healthy and flavorful meal. Some good options include corn, carrots, and bell peppers.
  • Season the beans to taste with salt, pepper, cumin, and chili powder. You can also add other spices, such as oregano, thyme, or paprika.
  • Serve the beans with rice, tortillas, or bread.

Conclusion:

Crock-Pot Frijoles Charros is a delicious and easy-to-make Mexican dish that is perfect for a weeknight meal. The beans are cooked in a flavorful broth with vegetables, spices, and ham. The result is a hearty and satisfying stew that can be served with rice, tortillas, or bread. With a few simple tips, you can make this dish even more delicious and satisfying.

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