Easy Cowboy Beans Frijoles Charros Recipes

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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

FRIJOLES CHARROS (COWBOY BEANS)



Frijoles Charros (Cowboy Beans) image

These frijoles charros are flavored with smoky bacon, onions, garlic, fire roasted diced tomatoes, and jalapeño slices. They can be made in a slow cooker, in a dutch oven on the stovetop, or in a magical Instant Pot.

Provided by Yvette Marquez

Categories     Main Course     Side Dish

Time 3h20m

Number Of Ingredients 8

4 to 5 slices thick cut bacon (cut crosswise into ½-inch pieces)
1 medium white onion (cut into ½-inch pieces)
2 garlic cloves (peeled and finely chopped)
1 jalapeño (sliced)
1 (15 ounce) can diced tomatoes in juice ((preferably fire-roasted))
1 pound dried pinto beans (about 2 1/2 cups )
Salt
1 cup loosely packed (roughly chopped cilantro)

Steps:

  • Measure out the beans. Spread the beans over your counter so you can look for beans that are broken, discolored, or shriveled and remove them. There will also be small stones or pebbles that should be sorted out of the beans during this phase. Discard all of the undesirable pieces.
  • Place beans in a colander. Rinse the beans thoroughly with cool water.
  • In a removable insert of a 6-quart slow cooker (or a large 10-inch skillet if your slow cooker does not have a stove-top safe insert) set over medium heat, cook the bacon several minutes, stirring regularly, until bacon starts to brown and renders its fat. Add the onion and cook until golden, about 6 to 8 minutes. Add garlic and jalapeños and cook until the garlic begins to brown and is fragrant, about 1 minute. Stir in the tomatoes and cook another minute.
  • Fit the insert into the slow cooker (or transfer the mixture from the skillet to the slow cooker) and add the beans, 1 teaspoon of salt, and 7 cups of water. Cover and turn the slow cooker to high. Your beans will be done in 3 to 4 hours, though you can hold them for longer.
  • When ready to serve, remove 2 cups of the beans and process in a blender or food processor until smooth. Add the smooth beans back to pot and stir in the cilantro. Taste and season with more salt if needed. Ladle into bowls and serve.

Nutrition Facts : Calories 559 kcal, Sugar 4 g, Sodium 255 mg, Fat 16 g, SaturatedFat 5 g, Carbohydrate 75 g, Fiber 18 g, Protein 29 g, Cholesterol 24 mg, ServingSize 1 serving

FRIJOLES CHARROS RAPIDOS (QUICK COWBOY BEANS)



Frijoles Charros Rapidos (Quick Cowboy Beans) image

This is the second portion of making the Quick Cowboy Beans. The first portion, Frijoles de la Olla Tradicional Recipe # 222108 explains the Mexican way of cooking Pinto Beans. This is a quick version of the beans that are typically served in taquerias. They can be as smokey, spicy as you want, super satisfying version of the plain Jane brothy beans.

Provided by Witch Doctor

Categories     Beans

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 slices bacon, cut into small pieces
2 garlic cloves, peeled and finely chopped (or crushed through a garlic press)
0.5 (7 1/2 ounce) can diced tomatoes with juice
3 1/2 cups home cooked pinto beans, with enough cooking liquid to cover (Recipe #222108) or 2 (15 ounce) cans pinto beans
1 -2 canned pickled jalapeno pepper
salt, to taste
1/2 cup chopped cilantro

Steps:

  • In a large (4 quart) saucepan, cook the bacon over medium heat, stirring frequently until crisp, about 4 minutes. Add the garlic and stir for a minute, then add the tomatoes with their juice. Cook, stirring regularly, for 3 to 4 minutes to blend the flavors. Add the beans, with their liquid, and simmer over medium low heat for about 15 minutes.
  • While the beans are simmering, stem the chilis, cut in half lengthwise and scrape out the seeds. Chop into small pieces and add to the beans. Taste and season with salt, if needed. Ladle into small bowls, sprinkle with the cilantro and serve.

Nutrition Facts : Calories 328.9, Fat 11.3, SaturatedFat 3.6, Cholesterol 15.4, Sodium 341.1, Carbohydrate 41.9, Fiber 14.1, Sugar 1.6, Protein 16.5

MEXICAN CHARRO PINTO BEANS, FRIJOLES CHARROS PINTOS



Mexican Charro Pinto Beans, Frijoles Charros Pintos image

This is an authentic recipe right out of Mexico "Frijoles Charros" Mexican Cowboy Beans, These beans are delicious you can eat them right out of the bowl with hot buttered tortillas, and some hot salsa. Yum Yum. They are a meal by themselves. They cook for about 5/6 hours but the time is well worth it. You can serve along side Mexican rice, and add some Pico De gallo or Salsa with the tortillas. You need not make any meat dish with the Charro beans as they are loaded with meat. Delicious Enjoy

Provided by Juliann Esquivel @Juliann

Categories     Beef

Number Of Ingredients 26

1 1/2 pound(s) pinto beans sorted, cleaned, and rinsed
1 medium onion peeled and quarted
1/2 large green pepper, seeded and cut in half, do not dice
1 large jalapeno seeded, cored, and cut in strips
10 clove(s) fresh garlic peeled and smashed
3 medium fresh tomatoes chopped in small pieces
2 medium tomatillos shucked, rinsed and diced
1/2 cup(s) diced fresh cilantro
2 large smoked pork shanks cut into quarters, by the butcher
2 large ham hocks
1 1/2 pound(s) stew beef or beef soup meat cut into bite size pieces
4 medium slices of salt pork or fat back, gives beans great flavor
1/2 pound(s) diced ham, i use hormel diced ham to flavor beans.
1 large fresh poplano seeded and pepper diced
1 teaspoon(s) dried oregano
2 teaspoon(s) salt
1 tablespoon(s) apple cider vinegar
2 large dried bay leaves
1/4 teaspoon(s) cayanne pepper (optional)
2 tablespoon(s) chile powder
1 teaspoon(s) ground cumin powder
2 small envelopes sazon goya seasoning
1/4 teaspoon(s) dried red pepper flakes
1/4 cup(s) good olive oil
1/2 teaspoon(s) fresh ground black pepper
1 teaspoon(s) garlic powder

Steps:

  • Clean sort and rinse pinto beans in cold water. Put into a deep heavy pot add about 10/12 cups cold water. Put on stove over a high flame, add all of the meats and the salt pork. Do not add the stew meat yet.
  • In a separate pot add the oil, heat and brown the stew meat until seared on all sides then add to the pot of beans with the remaining oil in the pot.
  • Add all of the vegetables, onions, peppers, tomatoes, cilantro, bay leaves, spices, and seasonings. Add vinegar and stir well cover and lower the flame cook for about 5 to 6 hours.
  • While cooking check beans and stir about once every hour. Taste bean broth to make sure the beans are seasoned just right "Salt" Cook until beans are tender and meats are fork tender. Taste to see if they have enough salt and pepper.
  • Serve with hot buttered tortillas, and some Pico de Gallo or Salsa on the side. You can also serve along side Mexican rice (see my post for Mexican rice) with the salsa and tortillas. No need to make any other meat. Charro beans are loaded with Meat. Enjoy

CHARRO BEANS (FRIJOLES CHARROS)



Charro Beans (Frijoles Charros) image

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

4 hocks smoked ham hocks
1 white onion
6 slices thick-cut bacon, cut into chunks
½ pound fresh chorizo sausage
2 medium whole (2-3/5" dia) (blank)s tomatoes, chopped
2 each jalapeno peppers, sliced
5 (15 ounce) cans pinto beans, undrained
4 cups water as needed
2 cloves garlic, chopped
3 tablespoons chopped fresh cilantro
1 teaspoon chicken bouillon granules
1 pinch salt to taste

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

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