EASY 'CHARRO' BEANS
Mexican 'pork and beans' recipe. If you like, top with lime, green onion, salsa, cheese, and sour cream, even pork rinds.
Provided by PBOTHWELL
Categories Side Dish Vegetables Onion
Time 55m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 36.7 g, Cholesterol 42.2 mg, Fat 25.4 g, Fiber 10.8 g, Protein 21 g, SaturatedFat 9.2 g, Sodium 1297.5 mg, Sugar 1.1 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!!
BORACHO BEAN SOUP OR FRIJOLES A LA CHARRA (RESTAURANT STYLE)
This is the closest recipe I've found to the Restaurant-Style Mexican Boracho Bean Soup that I like so much. (Anita) LOVE this Soup!!
Provided by Recipe USA
Categories Beans
Time P1DT12h
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- 1. In a pot, cook pinto beans with enough water to cover and salt for approximately 4 hours, until done. Set aside.
- 2. Put (cut up) bacon pieces in skillet and fry until half done.
- 3. Add onion, jalapeno, cilantro, Ro-tel tomatoes (undrained) and saute approximately 4 minutes over medium heat.
- 4. Add to cooked pinto beans and blend. Serve hot.
- Please note that you can omit the Jalapeno pepper if you add the Ro-Tel tomatoes, since Ro-tel has Jalapeno in it.
- You can also add all ingredients (dry beans, etc.) to crockpot and cook on high for approximately 6 hours.
- This is the closest recipe I've found to the Restaurant-Style Mexican Boracho Beans that I like so much (Anita).
- CAN BE FROZEN.
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
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