Best Restaurant Style Charro Beans Recipes

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

Time 1h45m

Number Of Ingredients 19

Ingredients

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

RESTAURANT STYLE CHARRO BEANS

Restaurant Style Charro Beans image

These Charro Beans taste exactly like what you would be given at my favorite mexican restaurant! Serve with my mexican white rice recipe for a truly authentic meal!

Provided by Cynthia Holbert

Categories Bean Soups

Time 1h

Number Of Ingredients 10

Ingredients

1/2 small white onion
1 Tbsp minced garlic
2 c dried pinto beans
2 Tbsp coconut oil
1/2 c white onion diced
1 Tbsp minced garlic
2 serrano peppers
3 medium vine tomatoes diced
3/4 bag regular pork rinds
1 c chopped cilantro

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.