Best Charro Beans Recipes

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 'CHARRO' BEANS

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.

MEXICAN CHARRO BEANS

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.

SLOW COOKER CHARRO BEANS

Steps:

• Place pinto beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Rinse and drain.
• Place beans in a slow cooker with just enough water to cover.
• Cook bacon in a large skillet over medium-high heat until almost browned and crispy, 5 to 7 minutes. Add tomatoes, onions, bell pepper, jalapenos, cilantro, and garlic. Saute in bacon drippings for 2 minutes, then slowly pour in the beer. Add salt, pepper, chili powder, and cumin. Bring to a boil. Add this mixture to the beans and water in the slow cooker.
• Cook on Low for 8 hours. Serve.

MEXICAN CHARRO PINTO BEANS, FRIJOLES CHARROS PINTOS

Steps:

• 1. Clean sort and rinse pinto beans in cold water. Put into a deep heavy pot add about 10/12 cups cold water. Put on stove over a high flame, add all of the meats and the salt pork. Do not add the stew meat yet.
• 2. In a separate pot add the oil, heat and brown the stew meat until seared on all sides then add to the pot of beans with the remaining oil in the pot.
• 3. Add all of the vegetables, onions, peppers, tomatoes, cilantro, bay leaves, spices, and seasonings. Add vinegar and stir well cover and lower the flame cook for about 5 to 6 hours.
• 4. While cooking check beans and stir about once every hour. Taste bean broth to make sure the beans are seasoned just right "Salt" Cook until beans are tender and meats are fork tender. Taste to see if they have enough salt and pepper.
• 5. Serve with hot buttered tortillas, and some Pico de Gallo or Salsa on the side. You can also serve along side Mexican rice (see my post for Mexican rice) with the salsa and tortillas. No need to make any other meat. Charro beans are loaded with Meat. Enjoy

CHARRO BEANS

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.

LAMB CHOPS WITH GUAJILLO CHILI SAUCE AND CHARRO BEANS

Steps:

• For the lamb: In a food processor, pulse thyme, oregano, parsley, cilantro and garlic cloves until finely chopped. Transfer to a large bowl, and whisk in wine and olive oil. Add chops and turn until thoroughly coated. Cover and refrigerate overnight.
• For the sauce: Place a cast-iron or nonstick skillet over medium-high heat. Place chilies in pan and turn until they are puffed and toasted; do not allow to burn or they will be bitter. Transfer to a medium saucepan. Toss 3 garlic cloves in skillet until lightly charred on all sides, then add to saucepan. Add onion to skillet, again toss until lightly charred, then add to saucepan. Add whole tomato to skillet, char until skin blisters and add to saucepan, along with stock. Bring to a boil, simmer for 5 minutes and allow to cool for 20 minutes. Pour sauce through a fine-mesh strainer into a bowl, reserving solids.
• Remove chilies from strainer and discard any stems and seeds they contain. Place peppers in a food processor or blender with the rest of the reserved solids. Purée, adding just enough liquid to make a thick paste. In a small saucepan, heat 1 tablespoon olive oil until sizzling, then add chili paste. Stir for 1 minute, then gradually add reserved liquid (watch out for spattering) until it forms a thin sauce. Simmer 5 minutes. Season with salt and pepper to taste.
• For the beans: In a large skillet over medium heat, heat olive oil until shimmering. Add red onion, garlic and jalapeño, and sauté until lightly browned. Add beans and toss until heated through. Season with salt and pepper to taste. Cover and keep warm.
• To finish and serve: Prepare a grill or place a large skillet over medium-high heat. Remove chops from marinade, season with salt and pepper to taste, and cook on each side until medium-rare. Spoon sauce in a large circle on each of four plates, top with a serving of beans and arrange chops around the beans.

CHEESY CHARRO BEANS

Steps:

• Cook bacon in Dutch oven or large deep skillet on medium heat just until bacon starts to turn crisp, stirring occasionally. Add onions; cook 5 min. or until tender, stirring frequently.
• Add beans, chicken broth and peppers; mix well. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Stir in half each of the cheese and cilantro. Remove from heat.
• Top with remaining cheese and cilantro.

RESTAURANT STYLE CHARRO BEANS

Steps:

• 1. Soak the beans overnight. Place beans, onion and garlic in the crockpot with enough water to cover the beans completly. Cook on high for 6 hours, 8 on low. After the beans are tender fill the crockpot the rest of the way with water.
• 2. In a skillet add ingredients in this order. Oil, onions,garlic, peppers, tomatos, and pork rinds. Cover and cook on medium high for about 10-15 minutes. Until the pork rinds are completly soft.
• 3. Add this skillet mix to the crockpot and simmer 10 more minutes. Salt dish to taste. Add the cilantro just before serving.

ENGLERT CHARRO BEANS

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!

CHARRO BEANS

Steps:

• Drain beans, place in a large pot, and add 10 cups water to cover. Add garlic, bouillon paste, and salt and bring to a simmer. Cook until beans are just tender, 30-35 minutes. Stir in coriander, cumin, garlic powder, onion powder, and cayenne and cook, stirring occasionally, 5 minutes. Taste and season with more salt if needed.
• Remove beans from heat and stir in onion, tomato, and cilantro. Cover and let sit 5 minutes for flavors to meld.
• Do Ahead
• Beans (without onion, tomato, and cilantro) can be cooked 5 days ahead. Let cool; cover and chill. Reheat over medium before adding remaining ingredients.

INSTANT POT® CHARRO (REFRIED BEANS)

Steps:

• Combine water, pinto beans, onion, salsa, cilantro, jalapeno pepper, garlic, tomato bouillon, vegetable bouillon, chili powder, paprika, cumin, and black pepper in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select Bean/Chili function; set timer for 45 minutes. Cooker will reach high pressure in 10 to 15 minutes.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

CHARRO BEANS

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.

MEXICAN CHARRO BEANS

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.

CHARRO BEANS(EASY SHORTCUT RECIPE)

Steps:

• Fry the bacon crisp, remove from pan, crumble and set aside.
• To the bacon fat in the pan, add the remaining ingredients and stir to combine.
• Bring to a boil, then reduce heat and simmer 30 min. or more.
• Right before serving, stir in the crumbled bacon.
• ** If you want to roast your own red pepper, place it under the broiler or directly on the burner of your stove. Cook and turn occasionally until all sides are charred and blistered. Place in a paper bag and roll up the top. Wait 5-10 min. then remove and peel(the peeling will slip right off at this point.) I like to leave a few pieces of the blackened peeling intact to impart more smoky flavor to the beans. Dice and seed the pepper and you're ready to go!

CHARRO BEANS

Steps:

• To cook the pinto beans, place the onions, garlic, and bay leaf in cheesecloth and tie into a pouch. In a large soup pot, place the pouch, beans, and water and bring to a boil over high heat. Decrease the heat to medium-low, and gently boil until the beans are soft, but not disintegrating, about 4 hours. Discard the seasoning pouch. Stir in the kosher and smoked salts. The beans can be prepared ahead and reheated, if desired.
• To prepare the meat mixture, if the chorizo is in links, slit open the casings, remove the filling, and break it up with your hands. Bulk sausage is ready to use. Set aside.
• In a large, heavy skillet, sauté the bacon, onion, garlic, and chorizo over medium-high heat for 5 minutes, stirring occasionally so the garlic doesn't burn. Add the jalapeños, tomato, and ham and cook 2 minutes more.
• To serve, add the meat mixture to the beans and garnish with chopped fresh cilantro and lime wedges.

CHARRO BEANS

Steps:

• Sort out beans and remove any stones or dirt. Wast twice and soak in warm water overnight. Rinse and place in pot with about 3 inches of water above beans.
• In a large pot, place Pinto Beans in water,Chopped bacon, 2 teaspoons salt and 1 clove garlic, and let it come to a steady boil for 2 hours or until beans are soft and have they're full color. Make sure to leave water 2 inches above the beans. Please check water level and stir from time to time.
• After beans are soft, lower heat to a simmer, add 1 cup beer, chopped tomato, chopped onion, cilantro, and 2 teaspoons salt. Stir in mixture. Cook for an additional 1 hour or until flavors are incorporated. Enjoy!!!

CHARRO BEANS WITH BLACKENED TOMATOES

Steps:

• To cook the beans, in a large pot, simmer the beans, garlic, 1/2 onion, and the 6 1/2 cups water over medium-low heat, partially covered, until the beans are almost falling apart, 2 to 4 hours. Add water as necessary during cooking so the mixture doesn't dry out. After the beans are cooked, drain the bean liquid into a saucepan and return the beans to the large pot. Over medium heat, reduce the liquid until it is thickened (not too much liquid will be left), about 10 minutes; reserve.
• Meanwhile, cut the remaining 1/2 onion into 1/4-inch dice. In a skillet, heat the oil over medium-high heat and sauté the diced onion until it begins to caramelize, about 5 minutes. Add the garlic and sauté for 30 seconds (don't let the garlic burn); set aside.
• Into the pot of cooked beans, stir in the sautéed onion and garlic, chiles, tomatoes, tomato paste, chipotle puree, smoked salt, oregano, cilantro, and the thickened bean juice, and cook over medium heat for 20 minutes. Remove from the heat and serve immediately, or keep warm in the pan until ready to serve.
• To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and jerky strips. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and jerky strips, and eat right away.

PAPPASITO'S CANTINA FRIJOLES A LA CHARRA (CHARRO BEANS)

Steps:

• Soakthe beans in 1 gallon of cold water for 8 hours. Drain when ready to use.
• Ina large (2-gallon) heavy pot, cook the bacon cubes until well done - the baconshould not be undercooked.
• Add the onions, 1/2 cup of garlic,and cilantro, to the hot bacon and cook until the onions are transparent.
• Add the beans, cumin, and chili powder.Stir well and add 1/2 gallon of cold water. Set heat to medium-low, add thesalt, and stir well.
• Cook the beans slowly until they are tender (approximately 1 hour). Stir constantly to avoid burning the bottom of the pan.
• Add the tomatoes, 1 tablespoon ofgarlic, extra cilantro for garnish, and serve.

ABUELO'S CHARRO BEANS

Steps:

• Rinse and pick over beans. Bring beans to a boil in a large pot of water and cook over medium heat for 90 to 120 minutes until they are tender but still firm.
• Before the beans are done, fry the bacon in a large skillet until crisp. Remove from skillet.
• Add garlic, tomatoes, onion and green pepper to same skillet and cook until tender.
• Return bacon to pan.
• Add a can of beer to the bacon vegetable mixture and simmer a few additional minutes.
• Add chopped cilantro and jalapenos. (Seeds make it hotter so be careful.).
• Combine everything in one large pot and add salt and pepper to taste.