Easy Charro Beans Recipes

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EASY CHARRO BEANS - MEXICAN PINTO BEANS



Easy Charro Beans - Mexican Pinto Beans image

These Mexican charro beans are incredibly flavorful and tender! Featuring pinto beans simmered with savory bacon and smoky chorizo in a robust broth flavored with onion, garlic, chilis, tomatoes and spices! You can make these zesty "cowboy beans" with dried or canned pinto beans and serve them as a main dish or side dish!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Provided by Cheyanne Holzworth

Categories     entree     Side Dish

Time 55m

Number Of Ingredients 13

8 slices thick-cut Bacon (- cut into small dice (about 10.5 ounces))
1 pound uncooked Mexican Chorizo (- casings removed & roughly chopped)
1 small Yellow Onion (- small dice (about 1 ½ cups))
2 large Jalapenos (- seeded, ribbed & small dice (about ½ cup))
3-4 cloves Garlic (- minced)
1 ½ tsp EACH: Ground Cumin & Dark Brown Sugar
¾ tsp EACH: Chipotle Chili Powder, Mexican Dried Oregano, Smoked Paprika & Coriander
3 (15 ounce) cans reduced-sodium Pinto Beans
1 (15 ounce) can Fire Roasted Tomatoes (- do NOT drain)
1 ½ Cups No-Sodium Chicken or Vegetable Broth ((SEE NOTES for making Borracho Beans!))
Kosher Salt ( - to taste)
1/3 - ½ Cup Fresh Cilantro (- chopped, or more to taste)
Optional Garnish: Pico de Gallo, Sliced Jalapenos, Lime Wedges

Steps:

  • Cook bacon: Heat a large pot or Dutch oven over medium heat. Add the bacon (add a splash of neutral oil if you are using lean bacon) and cook, stirring occasionally, until the bacon is cooked and crispy, about 6-8 minutes. Use a slotted spoon and remove the bacon to a paper towel-lined plate. Turn off heat and drain or blot all but 2 TBS fat from the pot.
  • Cook the chorizo: Increase heat to medium-high and add the chorizo to the pot. Cook undisturbed for 1 ½ minutes. Flip and cook another 1 minute undisturbed. Stir and continue to cook, using the back of a wooden spoon to break the chorizo up into small pieces, until browned, about 1 more minute. Use a slotted spoon and remove the chorizo to a SEPARATE paper towel-lined plate. Turn off heat and drain or blot all but 1 tablespoon of grease from the pot.
  • Sauté vegetables + seasonings: Decrease heat to medium and add the onions and jalapenos. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin, sugar, chili powder, oregano and paprika. Season with ½ teaspoon salt. Cook, stirring, until fragrant, about 1 minute.
  • Add remaining ingredients: Add in the beans, tomatoes, broth (or beef if using) and the reserved chorizo to the pot. Stir well to combine. Increase heat to medium-high and bring to a rapid simmer. Immediately reduce the heat to maintain a gentle simmer.
  • Simmer: Simmer, stirring occasionally, for 25-30 minutes, or until slightly thickened. (NOTE: For soupier, more stew-like beans, cover the pot and simmer for the first 15 minutes, then remove the cover and simmer an additional 10 minutes.)
  • Add bacon, cilantro & adjust for seasoning: Turn off the heat and add the bacon and half the cilantro. Stir to combine. Taste and adjust for seasoning with salt and pepper.
  • Serve: Garnish with remaining cilantro, along with fresh tomatoes or Pico de Gallo and jalapenos if using. Serve and enjoy!

Nutrition Facts : Calories 221 kcal, Carbohydrate 3 g, Protein 9 g, Fat 19 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 39 mg, Sodium 431 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY 'CHARRO' BEANS



Easy 'Charro' Beans image

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

½ pound bacon strips
½ cup bacon drippings
1 large onion, finely chopped
½ pound cooked ham, diced
¼ pound chorizo sausage, crumbled
5 (16 ounce) cans pinto beans, rinsed and drained
1 whole chipotle pepper
2 cloves garlic, pricked with a fork

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 COWBOY BEANS (FRIJOLES CHARROS)



Easy Cowboy Beans (Frijoles Charros) image

This is a tasty, zesty side dish that can easily become a main meal. Serve soupy with warm flour tortillas or crusty bread, crumble corn bread on top, or scoop up with tortilla chips. Like mac and cheese, it's a great comfort food. It is easy to make because it doesn't require constant attention and is good for everything from a family meal to a football party. It can easily be doubled. Check flavor before serving and alter seasonings to taste if necessary. Top with more onion and cilantro as desired. If there are any leftovers, they hold up well and taste great the next day.

Provided by Nancy

Categories     Side Dish     Beans and Peas

Time 1h10m

Yield 6

Number Of Ingredients 8

2 (15.5 ounce) cans pinto beans, undrained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 cup cubed cooked ham
¼ cup finely chopped fresh cilantro
¼ cup finely chopped red onion
2 cloves garlic, minced
ground black pepper to taste
1 dash hot sauce, or to taste

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.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 25.2 g, Cholesterol 12.6 mg, Fat 5.4 g, Fiber 7.5 g, Protein 11.8 g, SaturatedFat 1.7 g, Sodium 913.2 mg, Sugar 0.6 g

MEXICAN CHARRO BEANS



Mexican Charro Beans image

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

1 lb dried pinto bean
6 strips bacon, chopped
2 cloves garlic, chopped
4 medium fresh plum tomatoes, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 (12 ounce) can beer (chef's choice)
1/2 bunch fresh cilantro, chopped
2 jalapeno peppers, seeded and chopped
salt and pepper

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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