Mexican Cowboy Beans (Frijoles Charros) recipes - Main course

Author: Rachel Mccall  

Charro Beans Soup, this traditional Mexican recipe uses pinto beans, chorizo, bacon, tomatoes, onions, and other tasty ingredients. A flavorful side dish or main course option that pairs perfectly with other Mexican food specialties!

Charro Beans

Charro Beans
These charro beans are pinto beans simmered with bacon, tomatoes, chilies and spices, all in a hearty broth. A flavorful side dish or main course option that pairs perfectly with other Mexican food specialties!
Provided by: Sara Welch
Total time: 440 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: Mexican
Number of ingredients: 15
Ingredients:
  • 1 pound dried pinto beans
  • 12 ounces bacon (chopped)
  • 1/2 cup onion (finely diced)
  • 1 tablespoon garlic (minced)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 3 cups beef broth
  • 3 cups water
  • 1 1/2 teaspoons kosher salt (or more to taste)
  • 1/2 teaspoon black pepper
  • 10 ounce can diced tomatoes and chiles (such as Rotel, do not drain)
  • 1/2 cup cilantro (chopped)
  • toppings if desired such as pico de gallo, shredded cheese or sour cream
Nutrition:
  • Calories: 389 kcal
  • Carbohydrate: 38 g
  • Protein: 19 g
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Cholesterol: 28 mg
  • Sodium: 1069 mg
  • Fiber: 9 g
  • Sugar: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Place the beans in a large bowl. Cover the beans with cold water. Let the beans soak for 6-8 hours or overnight.
  2. Place the bacon in a large pot over medium high heat. Cook for 5-6 minutes, stirring occasionally, until bacon is browned and crispy.
  3. Remove 1/4 of the bacon to use as garnish later on. Drain most of the fat from the pot, leaving 1 tablespoon in the pot.
  4. Add the onion and cook for 3-4 minutes or until just softened. Stir in the garlic and cook for 30 seconds.
  5. Place the soaked beans in the pot.
  6. Add the cumin, chili powder, smoked paprika, oregano, beef broth and water. Bring to a simmer.
  7. Turn the heat to low and cook for 45 minutes or until beans are just softened. You can add more water or broth if the beans soak up the liquid before they have cooked through.
  8. Stir in the salt, pepper and diced tomatoes and chiles. Cook for another 15-20 minutes or until beans are tender. Taste and add more salt if needed. Stir in the cilantro.
  9. Sprinkle the reserved bacon over the top. Serve as-is, or add other toppings such as pico de gallo, cheese or sour cream.
Notes: Mexican Charro Beans Recipe, 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.

Charro Beans Recipe| Authentic Frijoles Charros

charrobeans #mexicanfood #frijolescharros A Charro beans recipe is one of those special Duration: 8:08

Charro Beans Recipe (ALL INGREDIENTS) How to Make

Charro Beans Recipe (ALL INGREDIENTS) How to Make Easy “Frijoles Charros” Click here to Duration: 9:31

How to Make Charro Beans

Here is a quick video recipe for stove top Charro beans. They are easy to make and also can Duration: 2:51

Mexican Cowboy Beans (Frijoles Charros)

Mexican Cowboy Beans (Frijoles Charros)
Charro Beans Soup, this traditional Mexican recipe uses pinto beans, chorizo, bacon, tomatoes, onions, and other tasty ingredients.
Provided by: Mely Martínez
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: Mexican
Number of ingredients: 10
Ingredients:
  • 6 cups of already cooked pinto beans with their broth **
  • ¼ onion chopped
  • 2 garlic cloves chopped
  • 3 ½ oz. chorizo
  • 3 ½ oz. bacon chopped
  • 2 large tomatoes chopped (about 2 1/2 cups)
  • 2 serrano peppers chopped
  • 1 cup of cilantro chopped
  • 3 ½ oz. cooked ham chopped & 1 cup pork cracklings
  • Salt to taste
Nutrition:
  • Serving Size: 1 bowl
  • Calories: 313 kcal
  • Carbohydrate: 36 g
  • Protein: 18 g
  • Fat: 11 g
  • Saturated Fat: 3 g
  • Cholesterol: 24 mg
  • Sodium: 406 mg
  • Fiber: 12 g
  • Sugar: 1 g
How to cook:
  1. Place the beans and its broth in a large stockpot and set aside.
  2. Fry the bacon and chorizo in a skillet over medium heat for about 10 minutes. If you prefer to cook the bacon first until it gets crispy and remove the fat, then add the chorizo to cook with the bacon. I just like to cook them together. At this time add ham and other meats like one 1/2 of diced hotdog sausages and 1 cup of pork cracklings, if using them.
  3. After 5 minutes add the onion, garlic, and pepper and fry for 2 more minutes.
  4. Stir in the Chopped tomato and cook, stirring occasionally for an additional 8 minutes.
  5. Once the tomato has released its juices stir in this mixture to the pot with the beans. Add ham and pork crackling is using at this time. And simmer for about 15 minutes, to blend the flavors. Add water if necessary. The consistency shouldn’t be thick.
  6. Add salt — to adjust taste — and chopped cilantro right before serving.
Notes: South Texas Borracho Beans Recipe, Ingredients · 1 pound dried pinto beans · ½ pound bacon · ½ teaspoon salt · ½ teaspoon garlic powder · 1 (12 fluid ounce) bottle dark lager-style beer (such as

Charro Beans (Frijoles Charros)

Charro Beans (Frijoles Charros)
Charro Beans (or Frijoles Charros) are Mexican-style beans cooked in a broth made from bacon, onions and more. The perfect Mexican side dish!
Provided by: Isabel Eats
Total time: 100 minutes
Cook time: 90 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: Mexican
Number of ingredients: 13
Ingredients:
  • 1 pound dried pinto beans
  • 6 ounces bacon, (diced)
  • 1 medium white or yellow onion, (diced)
  • 2 jalapeno peppers, (minced)
  • 2 teaspoons minced garlic ((about 4 cloves))
  • 2 14-ounce cans diced tomatoes
  • 1 chipotle pepper in adobo sauce, (diced)
  • 6 cups chicken stock
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1 pinch sea salt
  • 2 bay leaves
  • For serving: cilantro, jalapenos, bacon bits, diced white onions
Nutrition:
  • Serving Size: 1 /8th of recipe
  • Calories: 277 kcal
  • Carbohydrate: 38 g
  • Protein: 21 g
  • Fat: 7 g
  • Saturated Fat: 3 g
  • Cholesterol: 24 mg
  • Sodium: 28 mg
  • Fiber: 10 g
  • Sugar: 4 g
How to cook:
  1. Place dried pinto beans in a large bowl and cover with about double the amount of water. Beans should be fully submerged. Let soak for 4 to 8 hours. Drain and rinse.
  2. Heat a large pot or dutch oven over medium-high heat. Add diced bacon and cook for 5-10 minutes, stirring occasionally, until fat is rendered and bacon is starting to crisp up on the edges.
  3. Add the onions and jalapenos. Cook for about 5 minutes, stirring occasionally, until onions become translucent and begin to soften. Add garlic and cook for 30 seconds, until fragrant.
  4. Add diced tomatoes and chipotle pepper. Cook for 3-5 minutes, stirring occasionally, until the mixture begins to bubble and thicken.
  5. Add soaked pinto beans, chicken stock, oregano, cumin, a generous pinch of sea salt, and bay leaves. Turn up the heat to high, stir to combine and bring to a boil. Reduce heat to simmer, cover and cook until beans are barely tender, about 35-40 minutes.
  6. Uncover the pot, turn the heat up to medium-high and continue cooking for 35-40 minutes, stirring occasionally, until the beans are fully cooked and the liquid has reduced and thickened.
  7. Taste and season with more salt as necessary. Serve with fresh cilantro, jalapenos, crunchy bacon bits and diced onions!
Notes: How to Make Charro Beans, Here is a quick video recipe for stove top Charro beans. They are easy to make and also can Duration: 2:51

Charro Beans (Frijoles Charros)

Charro Beans (Frijoles Charros)
A hearty Mexican charro bean soup that is perfect for any day of the year.
Provided by: Brent Hull
Total time: 190 minutes
Cook time: 165 minutes
Prep time: 25 minutes
Yields: 8 servings
Number of ingredients: 12
Ingredients:
  • 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
Nutrition:
  • Calories: 583.1 calories
  • Carbohydrate: 33.3 g
  • Cholesterol: 95.5 mg
  • Fat: 34.2 g
  • Fiber: 9.5 g
  • Protein: 34.9 g
  • Saturated Fat: 11.8 g
  • Sodium: 1113.2 mg
  • Sugar: 2.6 g
How to cook:
  1. 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.
  2. Chop 1/2 of the white onion, and leave other 1/2 whole; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Notes: Charro Beans Authentic Mexican Recipe, Ingredients · 16 oz uncooked pinto beans · 5 slices bacon cut into smaller pieces · 3 beef franks cut into cubes · 1 cup ham cut into cubes · 1 pound Mexican chorizo
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