CHARRO BEANS (FRIJOLES CHARROS)
A hearty Mexican charro bean soup that is perfect for any day of the year.
Provided by Brent Hull
Categories Side Dish
Time 3h10m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 583.1 calories, Carbohydrate 33.3 g, Cholesterol 95.5 mg, Fat 34.2 g, Fiber 9.5 g, Protein 34.9 g, SaturatedFat 11.8 g, Sodium 1113.2 mg, Sugar 2.6 g
EASY CHARRO BEAN SOUP
Steps:
- 1. 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. 2. Place drippings in a large pot, and warm over medium heat. Fry onions until light brown. Stir in ham and chorizo and bacon. Reserve 1 cup of beans, and add the rest to the pot, along with the chipotle and garlic. 3. 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 or broth). Season with salt and pepper to taste - Remove chipotle and garlic if you like, and serve. This is even better the 2nd day - so I leave in the chipotle and garlic. Enjoy!!
CHARRO BEAN SOUP RECIPE - (5/5)
Provided by á-24269
Number Of Ingredients 10
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.
NINFA'S FRIJOLES A LA CHARRA SOUP
Another wonderful recipe's from Ninfa's restaurant, a legendary Mexican restaurant chain in the Houston area. This is usually served as a side with their fajitas.I found this in the food section of the Houston Chronicle.This doubles or triples well and freezes beautifully.
Provided by Leslie in Texas
Categories Beans
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring beans and liquid to a boil in a pot.
- In a small skillet,saute tomatoes,onions,and jalapeno with bacon.
- Remove skillet from heat and drain excess fat.
- Add bacon mixture to boiling beans.
- When soup comes to a boil again, add cilantro and lemon juice.
- Simmer 5 minutes and serve.
SLOW COOKER CHARRO BEANS
I created this slow cooker recipe in an effort to duplicate the charro beans at my favorite local Mexican restaurant. They are a great as a side item, served as bean soup, or served atop rice as a hearty meal.
Provided by Nikki Robinson Brooks
Categories Side Dish
Time 16h45m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 278 calories, Carbohydrate 42.6 g, Cholesterol 7.6 mg, Fat 3.8 g, Fiber 10.3 g, Protein 15.9 g, SaturatedFat 1.1 g, Sodium 762.7 mg, Sugar 3.7 g
MEXICAN CHARRO BEANS
Make and share this Mexican Charro Beans recipe from Food.com.
Provided by Millereg
Categories Pork
Time 3h
Yield 6 serving(s)
Number Of Ingredients 10
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.
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