Best 6 Frijoles Charros Mexican Pinto Beans With Bacon And Chilies Recipes

EASY CHARRO BEANS - MEXICAN PINTO BEANS

Steps:

• Cook bacon: Heat a large pot or Dutch oven over medium heat. Add the bacon (add a splash of neutral oil if you are using lean bacon) and cook, stirring occasionally, until the bacon is cooked and crispy, about 6-8 minutes. Use a slotted spoon and remove the bacon to a paper towel-lined plate. Turn off heat and drain or blot all but 2 TBS fat from the pot.
• Cook the chorizo: Increase heat to medium-high and add the chorizo to the pot. Cook undisturbed for 1 ½ minutes. Flip and cook another 1 minute undisturbed. Stir and continue to cook, using the back of a wooden spoon to break the chorizo up into small pieces, until browned, about 1 more minute. Use a slotted spoon and remove the chorizo to a SEPARATE paper towel-lined plate. Turn off heat and drain or blot all but 1 tablespoon of grease from the pot.
• Sauté vegetables + seasonings: Decrease heat to medium and add the onions and jalapenos. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin, sugar, chili powder, oregano and paprika. Season with ½ teaspoon salt. Cook, stirring, until fragrant, about 1 minute.
• Add remaining ingredients: Add in the beans, tomatoes, broth (or beef if using) and the reserved chorizo to the pot. Stir well to combine. Increase heat to medium-high and bring to a rapid simmer. Immediately reduce the heat to maintain a gentle simmer.
• Simmer: Simmer, stirring occasionally, for 25-30 minutes, or until slightly thickened. (NOTE: For soupier, more stew-like beans, cover the pot and simmer for the first 15 minutes, then remove the cover and simmer an additional 10 minutes.)
• Add bacon, cilantro & adjust for seasoning: Turn off the heat and add the bacon and half the cilantro. Stir to combine. Taste and adjust for seasoning with salt and pepper.
• Serve: Garnish with remaining cilantro, along with fresh tomatoes or Pico de Gallo and jalapenos if using. Serve and enjoy!

CHARRO BEANS RECIPE (FRIJOLES CHARROS)

Steps:

• Heat a large pan or a pot to medium heat and add bacon. Cook for 5 minutes, or until the bacon starts to crisp up. Remove the bacon and set aside.
• Drain excess bacon grease and add onion and jalapenos. Cook for 5 minutes to soften.
• Add the garlic and cook another minute.
• Add the reserved bacon, beans, tomatoes, chicken broth, chili powder, cumin, oregano and salt and pepper. Stir and reduce heat to simmer.
• Cover and simmer for 60 minutes or longer, until the beans are tender to your preference. Check at 45 minutes. It could take up to 90 minutes, depending on your beans. If the beans are too dry and not tender enough, add in a bit more broth or water to the pan and continue to simmer.
• Garnish with fresh chopped cilantro, chili flakes, crumbly white cheese and serve.

CHARRO BEANS

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).

CHARRO BEANS (FRIJOLES CHARROS)

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.

EASY COWBOY BEANS (FRIJOLES CHARROS)

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.

FRIJOLES CHARROS (MEXICAN PINTO BEANS WITH BACON AND CHILIES)

Steps:

• Heat bacon in a large Dutch oven over medium-high heat, stirring constantly, until fat is rendered and bacon is just starting to brown around the edges, about 5 minutes. Add onion and chilies and cook, stirring, until softened and just starting to brown, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes (see note above) and cook, stirring and scraping up browned bits from the bottom of the pan, until the liquid is thick and the mixture begins to sizzle, about 3 minutes.
• Add beans, stock, bay leaves, 2 teaspoons (10g) kosher salt, and epazote (if using). Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until beans are just tender, about 45 minutes. Remove lid and continue cooking, stirring occasionally, until beans are completely creamy and liquid has thickened into a rich, creamy broth. Season to taste with salt. Discard bay leaves, stir in cilantro, and serve. Beans can be stored in the refrigerator for up to 1 week.