Best Beans A La Charra Recipes

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FRIJOLES A LA CHARRA



Frijoles a la Charra image

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

1 pound dry pinto beans
5 cloves garlic, chopped
1 teaspoon salt
½ pound bacon, diced
1 onion, chopped
2 fresh tomatoes, diced
1 (3.5 ounce) can sliced jalapeno peppers
1 (12 fluid ounce) can beer
⅓ cup chopped fresh cilantro

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

BEANS ALA CHARRA



Beans Ala Charra image

Make and share this Beans Ala Charra recipe from Food.com.

Provided by mskate

Categories     Beans

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 10

3 cups dried beans
3 quarts water
6 slices bacon, uncooked coarsely chopped
1/2 onion, chopped
1 tablespoon garlic (minced)
1/2 jalapeno (seeded, chopped)
1 tablespoon chili powder
2 teaspoons cumin
1 tablespoon salt
2 ham hocks

Steps:

  • In pot, soak beans over night in the water to cover the beans.
  • The next day, cook the bacon until crisp, over medium heat until done, 5 to 8 minutes.
  • Add the onion, garlic, and jalapeño; cook for 5 minutes.
  • Stir in the chili powder and the cumin and cook for 1 minute.
  • Add 1 cup of the water from the beans to this to loosen the crispy crumbs and put all in the beans. Bring beans to a boil; turn to med low and cook until tender, about 1 1/2 to 2 hours or until beans are soft.
  • When beans are cooked, add the salt and cook 1 to 2 minutes more. Keep warm until ready to serve.

Nutrition Facts : Calories 87.5, Fat 8, SaturatedFat 2.6, Cholesterol 11.6, Sodium 1031.5, Carbohydrate 1.9, Fiber 0.5, Sugar 0.4, Protein 2.3

HACIENDA COLORADO-STYLE BEANS ALA CHARRA



Hacienda Colorado-style Beans Ala Charra image

This bean dish can be either served as a side, or as a main course with white cooked riced added just before serving.

Provided by Major K.

Categories     Beans

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 lbs dried pinto beans
3 quarts water
1/2 teaspoon salt
3/4 lb smoked bacon
1 large white onion, diced
1/2-1 teaspoon salt
1/2 teaspoon garlic powder
2 cups diced tomatoes
3 tablespoons chopped fresh cilantro
1 -2 drop liquid smoke

Steps:

  • Sort beans and remove any debris.
  • Add beans to water in pressure cooker.
  • Add 1/2 teaspoon salt.
  • Soak overnight.
  • Add the rest of the salt to taste, bacon, onion, and garlic powder.
  • Pressure cook beans until tender, but firm.
  • Cooking times will vaary with altitude, but 15-20 minutes on a medium rock will cook them well.
  • Run cool water over pressure cooker lid before removing lid.
  • Wait for vents to drop before rotating the lid from the pot.
  • Add tomatos and cilantro.
  • Stir and simmer on low until heated through.
  • Add liquid smoke, if desired.

CHUCKWAGON BEANS (FRIJOLES A LA CHARRA)



Chuckwagon Beans (Frijoles a La Charra) image

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

2 cups pink beans or 2 cups pinto beans
5 cups cold water
1 smoked ham hock or 1 smoked pork, neck bone
1/4 cup vegetable oil
1 large onion, finely chopped
2 tablespoons tomato paste
2 garlic cloves, minced
1 -3 jalapeno pepper, seeded and finely chopped
1/2-1 teaspoon salt
1/4 cup cilantro, coarsely chopped
tortilla chips

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

BEANS A LA CHARRA



Beans a la Charra image

Categories     Bean     Roast     Simmer     Boil

Yield serves 8 to 12

Number Of Ingredients 12

1 pound dried pinto beans (about 2 cups)
12 cups water
1 poblano chile
2 dried ancho chiles, stemmed and seeded
12 slices applewood-smoked bacon
3 cups chopped yellow onions
2 jalapeño chiles, stemmed, seeded, and diced
3 tablespoons minced garlic (about 9 cloves)
1 (10-ounce) can tomatoes with green chiles, with juice
1 tablespoon kosher salt
1 (12-ounce) bottle Corona (or other Mexican) beer
1/2 cup chopped fresh cilantro, for garnish

Steps:

  • Sort through the beans and rinse them in cold water. In a large stockpot set over high heat, boil the beans in the 12 cups water for 2 minutes. Remove the pot from the heat, cover, and let the beans soak for 1 hour. Roast the poblano chile with a kitchen torch, over a gas burner, or under an oven broiler until evenly charred. Rinse it in cold water to remove the charred skin, then stem, seed, and chop it into small dice; set aside.
  • Place the ancho chiles in a medium bowl and cover with hot water. Use a plate or small bowl to weigh down the chiles, keeping them submerged. Soak them until softened, about 15 minutes. Drain the chiles, reserving 1/4 cup of the soaking water. Puree the softened chiles and the reserved chile soaking water in the jar of a blender or the work bowl of a food processor fitted with the metal blade. Use a wooden spoon to push the pureed chiles through a strainer and into a bowl; set aside.
  • In a large skillet, brown the bacon over medium heat until crisp; drain on paper towels. In the same skillet, sauté the onions, jalapeños, garlic, and poblano in the bacon fat over medium heat. Add the onion mixture to the beans and their soaking water in the stockpot.
  • Add the tomatoes, pureed ancho chiles, salt, and beer. Bring the beans to a gentle simmer over medium heat and cook, uncovered, until the beans are tender, about 1 1/2 hours. Crumble the cooked bacon and stir into the beans. Serve warm in small bowls, sprinkled with cilantro.
  • do it early
  • The beans can be made up to 5 days in advance and refrigerated.

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