Charro Bean Soup Recipe 55

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.

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.

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).

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.

CHARRO BEAN SOUP RECIPE - (5/5)

Steps:

• Soak the beans overnight (12 hours) in 6 cups of water. Drain and rinse the beans. Add the beans and 6 cups of water to a pot and simmer for approximately 3 hours or until tender. Add the bouillon cube to the pot. Saute the chorizo sausage and bacon over medium heat. Cook until the bacon is crisp and the sausage is cooked through. Add the onion to the pan, stirring occasionally, for 5 minutes Add the garlic and serano chilies, and red pepper and cook for another 3 minutes Add the diced tomato and tomato paste to the pan and continue to simmer for 10 minutes. Add the mixture to the beans and simmer for approximately 20 minutes, stirring occasionally. Add salt and pepper to taste.