Cheesy Charro Beans Recipes

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).

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.

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.

EASY COWBOY BEANS (FRIJOLES CHARROS)

Steps:

• Combine pinto beans, tomatoes with green chile peppers, ham, cilantro, red onion, garlic, black pepper, and hot sauce in a saucepan; bring to a boil. Reduce heat and simmer for about 1 hour.

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.