Best Restaurant Style Charro Beans Recipes

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 (FRIJOLES CHARROS)

Steps:

• Add the dried pinto beans to a large bowl. Pour in the water, ensure that the beans are covered completely with water. Allow to sit overnight or for at least 5 hours. Drain out any excess water and rinse the beans off.
• Heat a large pot or dutch oven over medium high heat. Add the bacon and cook until crispy. Remove the bacon and set aside. Drain the grease, reserving 1 tablespoon in the pot. Add the diced onion and jalapeno. Cook until the onion and jalapeno are soft and tender.
• Add the garlic and cook for an additional 30 seconds.
• Pour in the broth, water, rinsed beans, salt, cumin, oregano and the crumbled bacon.
• Bring the pot to a simmer, stirring occasionally. Cover and allow the beans to cook for about 45 minutes, stirring occasionally. The broth will thicken and be flavorful and the beans will be tender.
• Serve with fresh chopped cilantro.
• Rinse the pinto beans in cold water, drain off any water. Add the pinto beans and 8 cups of water to a slow cooker and cook on high for about 2 hours.
• In a medium size pan cook the bacon over medium heat. Once the bacon is cooked, remove and chop.
• Add the onion and diced jalapeño and saute in the bacon grease for about 5 minutes until the onion is translucent and the jalapeño softened. Add the garlic and cook for another 30 seconds.
• Add the onion, garlic and chopped bacon to the beans in the slow cooker.
• Cook beans for an additional 2 hours on high.
• Season with salt, cumin, and oregano. Cook for an additional 30 minutes on low.
• Serve with fresh cilantro. Enjoy!

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.

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).