Frijoles Charros Mexican Pinto Beans With Bacon And Chiles Recipes

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FRIJOLES CHARROS | MEXICAN CHARRO BEANS RECIPE



Frijoles Charros | Mexican Charro Beans Recipe image

These frijoles charros are another level of beans. Serve as a main dish or as a side dish. Perfect for cookouts too.

Provided by Nancy Lopez & MexicanMadeMeatless.com

Categories     Main Course     Main Dish

Number Of Ingredients 15

1 Tablespoon olive oil or vegetable
1 small white onion (finely chopped)
3 whole garlic cloves (finely minced)
3/4 cups vegan chorizo
2 whole vegan hot dogs
3 strips vegan bacon
2 whole Serrano or jalapenos (to taste)
1 large Poblano pepper (or chile guero)
2 medium Roma tomatoes (chopped)
1.5 cups dry pinto (or other beans (can soak overnight if desired))
1 teaspoon salt (to taste)
1/4 teaspoon ground black pepper (to taste)
1 teaspoon ground cumin (adjust to taste)
4 cups low sodium vegetable broth
1 cup chopped cilantro

Steps:

  • Select the Sauté function on the pressure cooker or Instant Pot and wait until it warms up. Then add the oil and the onion. Sauté until the onion is soft and translucent, then add the garlic and sauté a couple of minutes.
  • Add the chorizo and hot dogs and sauté another few minutes. Now add the chilies, tomato, stir until well combined then add the dried beans and mix until well combined. Add the seasonings and broth and mix until well combined.
  • Cancel the Saute function and carefully place the lid on the pressure cooker. Set valve to Sealing then set to High Pressure and time to 50 Minutes.
  • Once finished cooking do a natural release for 10 minutes then a forced release of any leftover steam - be very careful and stand away from the pot.
  • Allow to cool slightly before serving topped with some roughly chopped cilantro. You can also serve with lime wedges. Enjoy!

Nutrition Facts : ServingSize 4 servings, Calories 367 kcal, Carbohydrate 56 g, Protein 21 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 0.01 mg, Sodium 770 mg, Fiber 16 g, Sugar 5 g, UnsaturatedFat 7 g

FRIJOLES CHARROS (MEXICAN PINTO BEANS WITH BACON AND CHILES) RECIPE



Frijoles Charros (Mexican Pinto Beans With Bacon and Chiles) Recipe image

The ideal potluck dish is one that's easy to make in bulk, inexpensive, and holds up to extended heating and reheating. Frijoles charros is one superlative potluck dish.

Provided by J. Kenji López-Alt

Categories     Sides     Soups and Stews

Time 9h5m

Yield 12

Number Of Ingredients 11

1 pound (450g) dried pinto beans
Kosher salt
12 ounces (340g) diced bacon (see note)
1 medium white or yellow onion, diced (about 8 ounces; 225g)
2 serrano chilies or 1 jalapeño, minced (remove seeds and ribs if you prefer less heat)
3 medium cloves garlic, minced (about 1 tablespoon; 12g)
2 (14-ounce; 400g) cans diced fire-roasted tomatoes (see note)
6 cups (1.4L) homemade or store-bought low-sodium chicken stock
2 bay leaves
2 sprigs epazote (optional; see note)
Large handful chopped fresh cilantro leaves and fine stems

Steps:

  • Place beans in a large bowl and fill with enough cold water to cover by at least four inches. Add 2 tablespoons (18g) kosher salt and stir to dissolve. Let soak 8 to 12 hours. Drain and rinse.
  • In a large Dutch oven, add beans, stock, bay leaves, 2 teaspoons (6g) kosher salt, and epazote (if using). Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until beans are just tender, about 45 minutes.
  • Meanwhile, heat bacon in a 12-inch stainless steel or cast iron skillet over medium-high heat. Cook, stirring constantly, until fat is rendered and bacon is just starting to brown around the edges, about 5 minutes. Add onion and chiles and cook, stirring, until softened and just starting to brown, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes (see note) and cook, stirring and scraping up browned bits from the bottom of the pan, until the liquid is thick and the mixture begins to sizzle, about 3 minutes.
  • Remove lid from Dutch oven, add bacon-tomato mixture, and continue cooking, stirring occasionally, until beans are completely creamy and liquid has thickened into a rich, creamy broth, about 20 minutes. Season to taste with salt. Discard bay leaves, stir in cilantro, and serve. Beans can be stored in the refrigerator for up to 1 week.

Nutrition Facts : Calories 294 kcal, Carbohydrate 29 g, Cholesterol 28 mg, Fiber 8 g, Protein 20 g, SaturatedFat 4 g, Sodium 1059 mg, Sugar 4 g, Fat 11 g, ServingSize Serves 8 to 12, UnsaturatedFat 0 g

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